Ingredients:
Eel fish - 1/2 kg Fresh and cut into pieces.
Onion - 1 medium sized chopped
Dry coconut - grated 1/4 cup
Coriander leaves - 1/4 cup chopped
Fennel seeds - 1 tblsp
Coriander seeds - 1 tblsp
Ginger - 1 inch
Garlic - 5-6 cloves
Asofedita - 1 tsp
Turmeric powder - 2 tsp
Red chilly powder - 4 tblsp
Coriander powder - 1 tblsp
Salt as per taste
Lemon for garnish
Recipe:
1. Wash the fish and cut it into pieces. Apply 1 tsp of asofedita and 1/2 tsp of turmric to these pieces.
2. Grind onion, grated coconut, coriander leaves, 2-3 garlic cloves, ginger, fennel seeds, corainder seeds in a very fine paste.
3. Heat oil in a pan. Add remaining crushed garlic cloves and fry for a minute. Add grinded paste and saute it for 2 minutes.
4. Add 1 tsp turmeric, 2 tblsps red chilly powder, coriander powder and salt as per taste. Mix it thoroughly till it starts to ooze out the oil.
5. Then add 2 cups of water to it and let it boil.
6. Once it starts boiling, add fish pieces to it and let it boil for 5-10 minutes. After adding fish do not stir the curry, to prevent it from getting mashed.
7. After 10 minutes transfer the curry in another pan. Leave behind pieces along with 2-3 tblsps of curry with it. Only add the fish pieces of tail or head in the curry and let it simmer on low flame. Our fish curry is ready.
8. In the first pan add 2 tblsps of oil to those fish pieces. Add 1 tsp turmeric powder, 1 tblsp red chilly powder and little salt as per taste. Mix it gently and let it simmer for 5 minutes. Finally add coriander and switch off the gas. Dry fish is ready.
9. Serve this hot curry and dry fish with Bhakari (i.e. one kind of indian bread) or plain steamed rice and lemon.
Eel fish - 1/2 kg Fresh and cut into pieces.
Onion - 1 medium sized chopped
Dry coconut - grated 1/4 cup
Coriander leaves - 1/4 cup chopped
Fennel seeds - 1 tblsp
Coriander seeds - 1 tblsp
Ginger - 1 inch
Garlic - 5-6 cloves
Asofedita - 1 tsp
Turmeric powder - 2 tsp
Red chilly powder - 4 tblsp
Coriander powder - 1 tblsp
Salt as per taste
Lemon for garnish
Recipe:
1. Wash the fish and cut it into pieces. Apply 1 tsp of asofedita and 1/2 tsp of turmric to these pieces.
2. Grind onion, grated coconut, coriander leaves, 2-3 garlic cloves, ginger, fennel seeds, corainder seeds in a very fine paste.
3. Heat oil in a pan. Add remaining crushed garlic cloves and fry for a minute. Add grinded paste and saute it for 2 minutes.
4. Add 1 tsp turmeric, 2 tblsps red chilly powder, coriander powder and salt as per taste. Mix it thoroughly till it starts to ooze out the oil.
5. Then add 2 cups of water to it and let it boil.
6. Once it starts boiling, add fish pieces to it and let it boil for 5-10 minutes. After adding fish do not stir the curry, to prevent it from getting mashed.
7. After 10 minutes transfer the curry in another pan. Leave behind pieces along with 2-3 tblsps of curry with it. Only add the fish pieces of tail or head in the curry and let it simmer on low flame. Our fish curry is ready.
8. In the first pan add 2 tblsps of oil to those fish pieces. Add 1 tsp turmeric powder, 1 tblsp red chilly powder and little salt as per taste. Mix it gently and let it simmer for 5 minutes. Finally add coriander and switch off the gas. Dry fish is ready.
9. Serve this hot curry and dry fish with Bhakari (i.e. one kind of indian bread) or plain steamed rice and lemon.
Hello!
ReplyDeleteSuch a fabulous recipe, thanks very much, we really enjoyed making it (and eating it!)
We used half the chilli powder (1 tbsp) and this was still quite spicy and we used coconut milk to make it mild, otherwise we followed it exactly as you have recommended! Thanks again