Ingredients:
For the Coconut Paste:
1 onion chopped
2 red chillies
200g coconut grated
10 black peppercorns
For the Curry
1 onion chopped
2 tomatoes chopped
1 tsp ginger-garlic paste
50ml coconut oil
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1 tbsp tamarind paste
1 tsp chilly powder
150 ml water
550 g Pomfret/ bekti
Procedure:
For the Coconut Paste:
- Grind all the ingredients to make a smooth paste.
- Take a kadhai, heat oil in it.add in the chopped onions + ginger garlic paste.
- Fry till it changes color.
- Now add tomatoes. cook till it is cooked.
- Add the cumin powder + turmeric powder + coriander powder + salt.
- Saute on low heat for five minutes.
- Add coconut paste and tamarind pulp. cook for 3 minutes. then add water.
- Let it simmer on low heat for another 2 minutes.
- Now add the fish cubes. Simmer for 10 minutes.
Serve hot. Garnish with grated coconut.
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