Ingredients Jump to Instructions ↓

  1. King Fish or (Salmon or Mahi Mahi) - 1 kg

  2. Chili powder - two tablespoonful

  3. Turmeric powder - half teaspoonful

  4. Fenugreek - half teaspoonful

  5. Mustard seeds - one tea spoonful

  6. Red onions - 4 cut pieces

  7. Garlic - 3

  8. Ginger - 4 pieces

  9. Coconut oil - 1/4 cup

  10. Curry leaves - 10 stems

  11. Salt - As required

  12. Tamarind.

Instructions Jump to Ingredients ↑

  1. In a frying pan, heat about a quarter of a cup of coconut oil or vegetable oil until the oil is hot enough to break a few mustard seeds in this oil.

  2. Now add the chopped onions, few curry leaves and split green chilies and stir fry.

  3. To this add a mixture of turmeric, chilli powder, water and cook. When the oil begins to clear add the remaining spices previously ground, half a cup of `tamarind water' and sufficient additional water to make enough gravy Cook until the gravy is thick. Put this aside.

  4. In a separate large frying pan, prepare a bed of curry leaves. Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this, The pieces of fish should be completely covered.

  5. Add the remaining curry leaves and tamarind, cover with a lid and cook slowly. Do not stir, if necessary you can lift the frying pan by it's handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly.

  6. Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.


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