Yesterday we bought pomfret and I didn't want to fry it nor curry it. I remembered a yummy fish masala my mom makes. I tasted the same thing in a restaurant in Bangalore(Little Home) sometime back. Anyways, my mom's recipe tastes a lot better. I didnt clearly know the recipe. As usual, i remembered the taste and decided boldly to go ahead! Let me share my recipe with you... You can use mackerel also instead of pomfret.
Ingredients:
2 Pomfret
3 thinly sliced onions
2 chopped tomatoes
6 green chillies grounded
8 garlic flakes grounded
1" ginger grounded
1/2 cup coconut milk
Salt as per taste
3 tbsp oil
Grind to a paste:
1/2 tsp corriander seeds
1/2 tsp cummin seeds
5 black pepper
2 cloves
1/2 tsp turmeric powder
2 tsp red chilli powder
Method
Cut the fish into 2 pieces and make 2 thin lines on the fish. Marinate the fish with salt, little pepper, red chilly and turmeric and keep aside for an hour. Heat oil and fry the fish lightly(You can fry it completely also) and keep aside. Those who are worried about oil content can keep the fish on tissue paper to drain more oil. Heat the oil, and fry the onions till golden brown. You can use the same oil which was used for frying. Add ginger-garlic-green chillies paste and stir for a minute. Add tomatoes and simmer for 2 minutes. Add the grounded paste and simmer for 1 minute. Add little water and quarter portion of coconut milk and let it boil for 2 minutes. When it starts boiling add the fish pieces. Again add quarter of coconut milk and little water. Once the masala is kind of dry and the rest of coconut milk and cook till done. Ideally it will be a semi gravy. If yours is not so, transfer the fish pieces without breaking to a serving dish and let the gravy become more dry by keeping it on fire. Once done, you can spread the semi dry gravy on fish pieces. Now you can serve it hot with rice.
Mine came out so well that my husband says that it is better than the restaurant one. I hope it is better than my mom's too;-)
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Monday, October 15, 2007
Saturday, July 28, 2007
Fish Curry
I love fish - Let it be curried or fried. Let me share a fish dish with you. It is ideal when served with rice or boiled tapioca.
Ingredients:
Fish - 1/2 Kg
Coconut - Grated 1/2 cup or for straining milk -1
Red Chilli Powder- 2tbsp
Turmeric-1/2tsp
Cocum- 5-6 pieces
Salt to taste
Oil- 2tbsp
Curry Leaves- 1 sprig
Onion- 3-4 pieces
Method of Preparation:
Clean the fish well . Grind coconut well with red chilli powder and turmeric. Mix the fish with the ground masala, cocum, salt and sufficient water. Cook well in medium heat. When the gravy thickens add oil and crushed onions and curry leaves. Remove from fire and serve hot.
Variation:
1. The same can be made with coconut milk instead of ground coconut. Strain first milk (1/2 cup) and second milk (2 cups) from the grated coconut by adding water. Saute crushed onions, ginger (1 small piece), turmeric, red chilly powder in oil (or you can mix all the ingredients in the second milk and bring to a boil) Add the second milk, fish, salt and cocum. Boil on medium heat. When the fish is almost done and the gravy thickens add the first milk and remove from fire.
2. You can use onions and tomatos also if you like it. If so, heat oil and cook onion and tomato fairly well before adding the fish and other ingredients. I prefer cocunut milk rather than ground coconut when i prepare fish curry.
Tips:
Instead of cocum, raw mango pieces can be used. But taste varies. Again, you should remove cocum based on the flavour after cooking / keeping it for sometime.
Ingredients:
Fish - 1/2 Kg
Coconut - Grated 1/2 cup or for straining milk -1
Red Chilli Powder- 2tbsp
Turmeric-1/2tsp
Cocum- 5-6 pieces
Salt to taste
Oil- 2tbsp
Curry Leaves- 1 sprig
Onion- 3-4 pieces
Method of Preparation:
Clean the fish well . Grind coconut well with red chilli powder and turmeric. Mix the fish with the ground masala, cocum, salt and sufficient water. Cook well in medium heat. When the gravy thickens add oil and crushed onions and curry leaves. Remove from fire and serve hot.
Variation:
1. The same can be made with coconut milk instead of ground coconut. Strain first milk (1/2 cup) and second milk (2 cups) from the grated coconut by adding water. Saute crushed onions, ginger (1 small piece), turmeric, red chilly powder in oil (or you can mix all the ingredients in the second milk and bring to a boil) Add the second milk, fish, salt and cocum. Boil on medium heat. When the fish is almost done and the gravy thickens add the first milk and remove from fire.
2. You can use onions and tomatos also if you like it. If so, heat oil and cook onion and tomato fairly well before adding the fish and other ingredients. I prefer cocunut milk rather than ground coconut when i prepare fish curry.
Tips:
Instead of cocum, raw mango pieces can be used. But taste varies. Again, you should remove cocum based on the flavour after cooking / keeping it for sometime.
Fish/ prawn Peera Pattichathu
This is a semi dry dish made with fish, coconut and cocum. Usually whole small fishes like kozhuva/chooda and small sardines are used to make this preparation. This is a delicious dish if made with the right amount of ingredients.
Ingredients:
Fish - 1kg
Ginger - 1 medium piece
Turmeric powder - 1/2tsp
Salt - to taste
Garlic flakes -2
Green Chilli- 1dsp
Grated coconut - 1 cup
Tamarind -Cocum (Kodampuli) - 4-5 pieces
Coconut Oil -2dsp
Onion - cup
Curry leaves
Method of Preparation:
Crush the grated coconut, ginger, turmeric, garlic, salt and Green chillies. Clean the fish well and mix it with the crushed ingredients in mud pot. Add tamarind and a little water and cook until done with most of the water evaporated. Season curry leaves and chopped onions in oil. Then add this mixture to the fish preparation and mix well.
Variation:
Small prawns can also be used to make this dish with the same ingredients. Here prawns are first cooked with 1-2 small pieces of cocum, salt and water. After seasoning, (mustard seeds are also seasoned), add the crushed ingredients to it and sauté for some time. Then add the cooked prawns kept aside to this mixture and keep on fire for some time. Serve hot.
Ingredients:
Fish - 1kg
Ginger - 1 medium piece
Turmeric powder - 1/2tsp
Salt - to taste
Garlic flakes -2
Green Chilli- 1dsp
Grated coconut - 1 cup
Tamarind -Cocum (Kodampuli) - 4-5 pieces
Coconut Oil -2dsp
Onion - cup
Curry leaves
Method of Preparation:
Crush the grated coconut, ginger, turmeric, garlic, salt and Green chillies. Clean the fish well and mix it with the crushed ingredients in mud pot. Add tamarind and a little water and cook until done with most of the water evaporated. Season curry leaves and chopped onions in oil. Then add this mixture to the fish preparation and mix well.
Variation:
Small prawns can also be used to make this dish with the same ingredients. Here prawns are first cooked with 1-2 small pieces of cocum, salt and water. After seasoning, (mustard seeds are also seasoned), add the crushed ingredients to it and sauté for some time. Then add the cooked prawns kept aside to this mixture and keep on fire for some time. Serve hot.
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