Fish Curry and Red Rice | Majha Kitchen | Sanjeev Kapoor Khazana

Fish darnes cooked in spicy coconut based gravy. Served best with red rice.

FISH CURRY

Ingredients

2 pomfret fish, cut into darnes
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 cup fresh scraped coconut
8-10 dried red chillies
8-10 garlic cloves
1 inch ginger, finely chopped
2 inch cinnamon
5 cloves
1½ tablespoons vinegar
1 teaspoon turmeric powder
Salt to taste
3 tablespoons oil
2 medium onions, finely chopped
1-2 green chillies, slit
1 tablespoon tamarind pulp
A fresh coriander sprig for garnishing
Red rice for serving

Method

1. Dry-roast coriander seeds and cumin seeds in a non-stick pan till fragrant.
2. Grind together roasted spices, coconut, broken dried red chillies, garlic, ginger, cinnamon, cloves, vinegar and some water to make a smooth paste.
3. Take fish in a bowl. Add turmeric powder and salt and mix well. Set aside to marinate for 10-15 minutes.
4. Heat oil in a non-stick pan. Add onion and sauté till golden. Add prepared paste and mix. Add green chillies and sauté for 2-3 minutes.
5. Add some water, mix, cover and bring mixture to boil. Add marinated fish pieces and salt and lightly mix. Add tamarind pulp, mix and cook for 5 minutes or till fish is fully cooked.
6. Garnish with coriander sprig and serve hot with red rice.

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