Fish head pepper rasam/meen thalai rasam | How to make Fish head pepper rasam/meen thalai rasam

By Asiya Omar  |  24th Feb 2018  |  
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Fish head pepper rasam/meen thalai rasamby Asiya Omar
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

0

0

About Fish head pepper rasam/meen thalai rasam Recipe

Light and tasty rasam excellent on cold days,serve with hot rice.

Fish head pepper rasam/meen thalai rasam

Ingredients to make Fish head pepper rasam/meen thalai rasam

  • Red snapper fish head - 4
  • tamarind soaked- gooseberry size
  • To grind:-
  • Grated coconut-2 tbsp
  • garlic cloves-10
  • chopped onion small -1
  • tomato chopped small-1
  • coriander leaves stem - few
  • coriander powder -1- 2 tsp
  • pepper powder 1 and 1/2 tsp
  • cumin powder-3/4 tsp
  • turmeric powder-3/4 tsp
  • salt to taste.
  • For tempering:-
  • Sesame oil-1-2 tbsp
  • Mustard,fenugreek,urad dal - each 1/2 tsp
  • curry leaves - few
  • Chopped onion -1 tbsp

How to make Fish head pepper rasam/meen thalai rasam

  1. CLEAN FISH AND CUT INTO PIECES,RINSE WELL,DRAIN AND SEPERATE PIECES FOR COOKING.
  2. TAKE FISH HEADS AND OTHER INGREDIENTS READY.
  3. NOW TO GRIND.2 TBSP GRATED COCONUT,ONE TOMATO,ONE ONION,10 GARLIC CLOVES,CORIANDER LEAVES STEM
  4. 2TBSP GRATEDCOCONUT,2 TSP CORIANDER POWDER,1AND1/2 TSP PEPPERPOWDER,3/4 TSP CUMIN AND TURMERICPOWDER
  5. ADD ALL THE INGREDIENTS TO GRIND.
  6. GRIND IT TO FINE PASTE.
  7. ADD TAMARIND WATER( GOOSEBERRY SIZE SOAKED) TO THE VESSEL AND GROUND PASTE.
  8. ADD THE GROUND PASTE AND MIX WELL.
  9. SWITCH ON,ADD ONE CUP WATER AND SALT TO TASTE.
  10. BRING IT TO BOIL FOR 5 -7 MINUTES IN A MEDIUM FLAME.ADD FISH HEAD PIECES.
  11. LET IT COOK FOR ATLEAST 5 MINUTES IN LOW FLAME.
  12. FOR TEMPERING HEAT2TBSP SESAME OIL,ADD1/2TSP OF MUSTARD,FENUGREEK,URAD DAL,CURRYLEAVES, 1TBSP ONION
  13. SAUTE TILL GOLDEN BROWN AND POUR IT.

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