• Recipe and Preparation:
  • Take thick bottom wide pan
  • heat the pan and add oil (a little more oil)
  • add sliced green chills
  • add curry leaves for better aroma and taste
  • add 3 sliced onions
  • add some salt and sauté
  • adding salt make the onions cook faster
  • add 2 spoons of ginger garlic paste
  • fry the ginger garlic paste until raw flavor goes
  • add 1 big sliced tomato
  • add a tsp turmeric
  • add a tsp coriander powder
  • add a tsp cumin powder
  • add a tsp fennel powder
  • add 2 tbs chill powder
  • cover it with lid (don’t mix the masalas)
  • and let it cook for 2 min and mix it to get bright red color to curry
  • add tamarind juice (50 grams)
  • add some water
  • let it boil on high flame for a minute
  • add fish pieces one by one to the juice when it start boiling
  • after 2 min add some garam masala spice powder
  • mix gently and cover the lid
  • let it cook for 10 – 12 min
  • add a little jaggery for taste
  • fry some cumin seeds, mustard seeds, fenugreek seeds
  • and crush them into coarse powder and add it to the fish curry
  • sprinkle some coriander leaves and switch off the flame
  • let the curry rest for at least an hour for best taste

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