- 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
satta king chart
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