Fried chilli fish cooked in tamarind juice recipe
information
Meen Mulaki Hathu
ingredients
4 Fish, medium-sized, cleaned
1 tbsp (15 ml) Coconut (nariyal) oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1 tsp (3 g) Fenugreek seeds (methi dana)
4 Onions, medium-sized, chopped
3 Green chillies, chopped
6 Garlic (lasan) cloves, crushed
1 1/2 tsp (3 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
30 g (1 oz) Tamarind (imli), extract
20 Curry leaves (kadhi patta)
Salt to taste
2 Tomatoes, chopped
1 tbsp (15 ml) Coconut (nariyal) oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1 tsp (3 g) Fenugreek seeds (methi dana)
4 Onions, medium-sized, chopped
3 Green chillies, chopped
6 Garlic (lasan) cloves, crushed
1 1/2 tsp (3 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
30 g (1 oz) Tamarind (imli), extract
20 Curry leaves (kadhi patta)
Salt to taste
2 Tomatoes, chopped
method
1. Heat the coconut oil in a wok (kadhai); add mustard and fenugreek seeds. When they start to crackle add onions, green chillies, and garlic. Fry for a few seconds, and then add red chilli powder and turmeric powder. Mix well for a minute.
2. Add tamarind juice and let the mixture simmer for some time.
3. Add fish, curry leaves, salt, and tomatoes. Cook covered for 10 minutes or till the fish is done.
4. Serve hot with steamed rice.
2. Add tamarind juice and let the mixture simmer for some time.
3. Add fish, curry leaves, salt, and tomatoes. Cook covered for 10 minutes or till the fish is done.
4. Serve hot with steamed rice.
serving amount
serves: 3 - 4
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