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Fish head pepper rasam/meen thalai rasam

Feb-24-2018
Asiya Omar
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Fish head pepper rasam/meen thalai rasam RECIPE

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

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Simmering
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Red snapper fish head - 4
  2. Tamarind soaked- gooseberry size
  3. To grind:-
  4. Grated coconut-2 tbsp
  5. Garlic cloves-10
  6. chopped onion small -1
  7. tomato chopped small-1
  8. Coriander leaves stem - few
  9. Coriander powder -1- 2 tsp
  10. Pepper powder 1 and 1/2 tsp
  11. Cumin powder-3/4 tsp
  12. Turmeric powder-3/4 tsp
  13. Salt to taste.
  14. For tempering:-
  15. Sesame oil-1-2 tbsp
  16. Mustard,fenugreek,urad dal - each 1/2 tsp
  17. Curry leaves - few
  18. Chopped onion -1 tbsp

Instructions

  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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