Cuisine: Andhra Pradesh state of India
Ingredients:
Fish pieces (refer note) – 1 kg
Onion (chopped) – 3 large
Green chilli (slit) – 8
Curry leaves – 2 sprigs
Garlic cloves – 1 tablespoon
Coriander seeds – 3 tablespoons
Cumin seeds – 1 teaspoon
Tamarind (soak and extract the juice) – 1 big lemon-sized
Oil – 6 tablespoons
Chilli powder – 4 teaspoons
Turmeric powder – ¼ teaspoon
Salt – as required
Garam masala – ½ teaspoon
Method:
Grind Garlic cloves, onion pieces, coriander seeds and cumin seeds together into a fine paste. Add a little water if required. Set this paste aside. Heat oil in a pot or vessel (preferably a clay pot) and add the ground paste. Sauté on low flame until the raw smell goes off. Add green chillies and sauté for a minute. Add fish pieces, salt, chilli powder and turmeric powder. Mix until everything combines well. Add tamarind juice and mix. Cover the vessel with a lid and let it cook until the fish pieces become soft. Then add curry leaves, and garam masala and mix gently. Cook for 2 minutes and turn off the flame. Serve hot along with rice.
Note:
Though any fish variety can be used for this recipe, Carp fish (Bocchu chepa in Telugu) is preferable.
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