Cuisine: Andhra Pradesh state of India
Ingredients:
Fish slices – 1 kg
Oil – 1 cup
Mustard – 2 teaspoons
Fenugreek seeds – 2 teaspoons
Chopped onion – 2 cups
Green chilli - 10
Garlic cloves – 4 teaspoons
Curry leaf – 4 sprigs
Ginger garlic paste – 8 teaspoons
Turmeric powder – 2 teaspoons
Chilli powder – 4 teaspoons
Coriander seed powder – 4 teaspoons
Cumin powder – 2 teaspoons
Tomato paste – 2 cups
Coconut paste – 1 cup
Tamarind extract – 2 cups
Dry red chilli – 4
Salt – as required
Coriander leaves – 2 tablespoons
Water – as required
Method:
In a heavy-bottomed vessel, heat oil. Add mustard and fenugreek seeds. Once they splutter, add chopped onion, garlic cloves, curry leaves and green chilli. Sauté until the onion turns golden brown. Then add ginger garlic paste, turmeric powder, coriander seed powder, cumin powder, chilli powder and dry red chillies. After dry red chillies turn golden brown, add tomato paste and coconut paste. Cook for 2 minutes. Add water and salt. Let it boil for 5 minutes. Then add tamarind extract and fish slices. Cook on low flame. After the gravy is semi-liquid and the fish has become soft, garnish with coriander leaves and turn off the flame. Serve hot along with rice.
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