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Fish curry

Feb-16-2018
Rathna Raj
900 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Fish curry RECIPE

This is the spicy fish curry which I learnt from my mother in law. Though it appears simple process but there are some tricks which one can learn from their experiences. So try and enjoy it

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Indian
  • Simmering
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Barracuda fish (cheela Meen) : 1/2kg
  2. tamarind : lemon size
  3. shallots :4-5nos
  4. Grated coconut :1cup
  5. onion :1 medium sized
  6. Tomato: 1 big sized
  7. turmeric powder :1.5tsp
  8. chilli powder :3tsp
  9. coriander powder :4tsp
  10. Sesame oil :3tbsp
  11. Green chilli (optional) :1 or 2
  12. curry leaves
  13. salt as per your taste

Instructions

  1. 1CUP OF GRATED COCONUT, 4-5 SHALLOTS ONION AND TOMATO ONE EACH.
  2. A LEMON SIZE TAMARIND,1/2KG CHEELA MEEN(BARRACUDA FISH) 4TSP CORIANDER POWDER,3TSP RED CHILLI POWDER
  3. NOW SAUTE THE COCONUT AND SHALLOTS TILL THE COCONUT CHANGES ITS COLOUR TO LIGHT BROWN. GRIND IT
  4. GRIND IT INTO THE FINE PASTE, FIRST GRIND WITHOUT WATER, THEN ADD WATER GRADUALLY
  5. NOW ADD THE TAMARIND PULP INTO THE PASTE
  6. ADD THE POWDER ,TURMERIC POWDER AND SALT TO THE GRINDED COCONUT PASTE.
  7. CHOP THE ONION, TOMATOES INTO FOUR, SLIT THE GREEN CHILLI.
  8. HEAT THE PAN AND 2-3TBSP OF SESAME OIL,ADD MUSTARD SEEDS,ONION ,FRY THEM WELL TILL ONION TURNS BROWN
  9. NOW ADD THE MIXTURE N LET IT BOIL NICELY.
  10. NOW ADD THE TOMATOES.
  11. ONCE IT STARTS BOILING WAIT FOR SOME TWO MINUTES AND ADD THE FISH.
  12. WHEN FISH IS HALF BOILED, REDUCE THE FLAME TO LOW, THIS PREVENTS THE THICKENING OF THE CURRY.

Reviews (1)  

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Shelly Sharma
Feb-22-2018
Shelly Sharma   Feb-22-2018

I like to have it with plain rice.

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