Meen Khatta / Spicy Fish Curry |
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Written by Athiya Musthaq
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Hot and spicy fish curry prepared in villages of South India!!

Ingredients:
Vanjiram Fish (king fish) – ½ kg
Thick coconut milk – ½ cup
Medium Sized Onions- 4
Tomatoes – 2
Green chillies - 2
Coriander powder – 2 table spoon
Chilli powder – 1 table spoon
Turmeric powder – 1/2 tablespoon
Tamarind water – 1 cup
Salt
Refined Oil – 2 table spoon
Mint , Corriander & curry leaves – One hand full each
Ginger garlic paste – 1 teaspoon
Method:
- Clean the fish, cut into thin slices . Marinate it with little chilli powder and turmeric powder for one hour. Later shallow fry the fish pieces without breaking in a non stick tawa and keep it aside.
- In a broad based non stick kadai add 2 tablespoons of refined oil. Add onions, salt and sauté it nicely till it gets golden brown. Then add ginger garlic paste, whole green chillies, tomatoes, mint, coriander and curry leaves. Saute it nicely till you get the nice aroma .
- After oil gets separated, add coriander powder, chilli powder, turmeric powder and salt. Add tamarind water and cook it till the raw masala smell is gone. It will become a thick gravy. Add the fried fish pieces to this gravy. Close the kadai with a lid for 10 mins and lower the flame.
- Finally add coconut milk. Simmer in a low flame till you get a thick gravy. Garnish with coriander and mint leaves.
No. of servings : 4 people
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