Fish Curry (Traditional Konkani style - without coconut)
Serves: 2 - 3
You will need
1 tablespoon oil
1 onion, finely sliced
1 1/2 teaspoon Kashmiri red chilli powder (or soak 8 dried red chillies and 1 teaspoon thick tamarind paste in 2 tablespoons water for half an hour and make a paste in a mixer)
1 teaspoon thick tamarind paste
100 ml water
3/4 teaspoon salt
6 mackerel fish, medium size
1 onion, finely sliced
1 1/2 teaspoon Kashmiri red chilli powder (or soak 8 dried red chillies and 1 teaspoon thick tamarind paste in 2 tablespoons water for half an hour and make a paste in a mixer)
1 teaspoon thick tamarind paste
100 ml water
3/4 teaspoon salt
6 mackerel fish, medium size
Method
Wash and clean fish and cut into 2 pieces. Drain out water completely and keep aside.
Mix red chilli powder and thick tamarind paste or red chilli - tamarind paste. Keep aside.
Heat oil in a pan or earthen pot. Add sliced onions and fry till golden color and crisp.
Add red chilli powder - tamarind mix. Stir on a low heat for 2 minutes or until well mixed with onion.
Add fish pieces, 100 ml (1 cup) water and salt to taste. Gently stir well. Cover with a tight lid and cook on a low to medium heat for 10 - 12 minutes or until done / fish pieces softens / gravy thickens / fragrant. Serve with Rice.
Mix red chilli powder and thick tamarind paste or red chilli - tamarind paste. Keep aside.
Heat oil in a pan or earthen pot. Add sliced onions and fry till golden color and crisp.
Add red chilli powder - tamarind mix. Stir on a low heat for 2 minutes or until well mixed with onion.
Add fish pieces, 100 ml (1 cup) water and salt to taste. Gently stir well. Cover with a tight lid and cook on a low to medium heat for 10 - 12 minutes or until done / fish pieces softens / gravy thickens / fragrant. Serve with Rice.
my grandma used to make this curry...very spicy and tangy....love it...ur dish looks very colorfull and tempting..
ReplyDeleteMy MIL makes and it taste yum. Nice color
ReplyDelete