Ingredients:
- 4 tbsp oil
- 1 tsp mustard seeds
- 2 medium-sized onions, finely chopped
- 8-10 curry leaves
- 1/2 tsp turmeric powder
- 2 tsp chili powder (adjust according to spice preference)
- Salt to taste
bangada fish 1/2 kg
tamarind puree lemon size
For Curry Paste:
- 2 onions, roughly chopped
- 2 tomatoes, roughly chopped
- 1 cup grated coconut
- Handful of coriander leaves
- 1 tsp cumin seeds (jeera)
- 15 garlic cloves
Instructions:
1. Heat 2 tbsp of oil in a deep pan over medium heat. Once the oil is hot, add mustard seeds and let them splutter.
2. Add the finely chopped onions and curry leaves to the pan. Sauté the onions until they turn golden brown.
3. Now, add the turmeric powder, chili powder, and salt to the pan. Mix well and let the spices cook for a minute.
4. In the meantime, prepare the curry paste. In a blender, add the roughly chopped onions, tomatoes, grated coconut, coriander leaves, cumin seeds, and garlic cloves. Blend the ingredients into a smooth paste.
5. Add the freshly prepared curry paste to the pan with the sautéed onions and spices. Mix everything together and let it cook for 8-10 minutes, stirring occasionally.
6. In a separate pan, heat the remaining 2 tbsp of oil over medium heat. Once the oil is hot, add the fish pieces and shallow fry them until they turn golden brown on both sides. Remove the fried fish pieces and set them aside.
7. Once the curry paste is cooked and the raw smell disappears, add 2 cups of water to the pan and bring it to a gentle boil.
8. Carefully add the fried fish pieces to the curry and let them simmer in the gravy for about 5-7 minutes, allowing the flavors to infuse.
9. Adjust the salt and spiciness according to your taste. If the curry is too thick, you can add more water to achieve your desired consistency.
10. Once the fish is cooked and the flavors have melded together, turn off the heat and garnish the Bangada fish
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26 фев 2024
