FISH CURRY

In India, Malayalies and Bengalies are the mostly fish lovers...in my house my husband is a great fan of fish curries and fries...most of the days we used to have fish curries....he loves it with or with out coconut...this type of recipe is commonly made in every houses...i m adding this recipe for those who are new to kitchen and who loves simple recipe...This one is easy to make...even bachelors can try this after their busy schedules...Here the recipe is




INGREDIENTS:

1.FISH	1/2 Kg
2.SHALLOTS	100 Gms
3.GREEN CHILLIES	4 Nos
4.GINGER	1"
5.GARLIC	5 Pods
6.CURRY LEAVES	4 Stems
7.CORIANDER PWD	4 Tsp
8.CHILLI PWD	2 Tsp
9.TURMERIC PWD	1/4 Tsp
10.SALT	To taste
11.KUDAMPILI/ MALABAR TAMARIND	2 Nos

    METHOD

1. Wash and cut 3/4 of the shallots in length wise and balance in small circles,also the green chillies,ginger,garlic in length wise..........       

2.In a fish pot / kadai, heat oil and add the shallots (which were cut in lengthwise),ginger,garlic,green chillies, and curry leaves ....saute well until the onion/ shallots turns to brown

3.Then add coriander pwd, chilli pwd, turmeric pwd and saute for 2 min....

4.  Add 1 cup water and kudampuli to it and make it a boil ..also add salt to it.....

 5. Once the water gets boiled ,add the fish to it and close the lid for 1 min..check the taste..and switch off the flame..

 6. In another small thadka pan,heat a tsp oil and add the shallots which were cut into small and two stems of curry leaves to it and fry until the onion turns brown....add this fry to the curry...

 

                                      

                                                    Fish curry readyyyy....

NB:

1. Instead of shallots you can use onion/ savala...then add little more red chilli pwd as big onion have a temptation to make the dish little bit sweet...also the onion must become brown.. 2. Always make the fish curry earlier, as the fish requires time to absorb all the flavours added in curry.... 3. You can replace the kudampuli with normal tamarind paste...though the curry taste more with kudampuli/ malabar tamarind