Friday, November 26, 2010

Fish gravy

 Ingredients:
  1.  Rog or kelithi Fish        -    1kg
  2. Tomato                         -    2 chopped
  3. Small                            -    handful chopped
  4. Tamarind                      -    big lemon size[soak in a cup of water]
  5. Turmeric                       -    1/4tsp
  6. Salt                               -    2tsp or to taste
  7. Coriander leaves          -     handful
  8. Water                          -     6 or 8 cups
  9. Sugar                           -     2tsp

For Grinding:
  1. Coconut                      -      1/2 grated
  2. Patta                           -      1"
  3. Rice                            -      1tsp
  4. Jeera                           -      1tsp
  5. Bengal gram Dal         -       1tsp
  6. Urad Dal                    -       1/2tsp
  7. Curry leaves               -       4 leaves
  8. Oil                              -      1tsp
  9. Red chillies                 -       15
  10. Small onion                -        4
  11. Pepper                       -       5corns
  12. Methi seeds                -       8     
  13. Ginger                        -       1/4"
  14. Garlic                         -        4pods
  15. Coriander seeds         -       1tbsp
For seasoning:
  1. Mustard seeds            -       1/2tsp
  2. Urad Dal                    -       1/2tsp
  3. Curry leaves               -       few
  4. Oil                             -        4 or 5tbsp

Method:
  • Heat  oil ,add seasoning and splutter mustard seeds.
  • Add curry leaves and onion fry until crisp.
  • Now add turmeric and tomatoes,close the lid for 3 minutes.
  • Open the lid and mash tomatoes ,add masala paste and fry.
  • Add tamarind water, sugar and water.
  • Stir well and boil for 20 minutes.
  • Now add salt and boil for another 5 minutes.
  • Add fish ,cook on a low flame for 10 minutes.
  • Garnish with coriander leaves.
  • Serve with rice.







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