Cuisine: Mughlai
Ingredients:
Coconut milk – 3 cups
Garam masala – ¾ teaspoon
Salt – as required
Coriander leaves – 1 tablespoon
Oil – 5 tablespoons
To marinate the fish:
Fish – 8 slices
Turmeric powder – ½ teaspoon
Lemon juice – 2 teaspoons
Salt – 1 teaspoon
To grind:
Poppy seeds – 2 tablespoons
Onion – 1 (Chopped)
Garlic – 10 cloves
Ginger – 1 inch (Chopped)
Black pepper – 1 teaspoon
Coriander seeds – 2 teaspoons
Cumin seeds – 2 teaspoons
Chilli powder – 1 ½ teaspoons
Turmeric powder – ½ teaspoon
Almond – 10
Lemon juice – 1 tablespoon
Method:
Take a bowl and add ½ cup of boiled water to the poppy seeds and let them soak for 10 minutes. Marinate the fish with turmeric powder, salt, and lemon juice for 30 minutes. In a mixer, add all the ingredients mentioned under to grind along with soaked poppy seeds. Add a little water and grind into a smooth paste. Heat oil in a kadai/pan and fry the marinated fish pieces until they turn a little brownish. After frying, keep them aside. In the same kadai, add the ground masala and fry until the raw smell goes off. Then add coconut milk, garam masala, and salt and mix. Now drop the fried fish pieces. Once the curry comes to a boil, sprinkle coriander leaves. Serve hot along with rice.
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