img
Coorg

Recipies

Fish Fry and Fish Curry by Sharada Mandanna

Step 1: Ingredients:

  • 1kg.Fresh fish, sliced into thicker pieces for curry and thinner slices for frying.

Mix fish with the following :

  • 1 Teaspoon turmeric powder
  • 2 Tablespoon salt
  • 1 Teaspoon chilly powder
  • 1 Tablespoon of ginger garlic paste
  • 1 Teaspoon lime juice or kachampuli

Step 2: Ingredients:

  • 1 Teaspoon jeera
  • ¼ Teaspoon methi whole
  • 1 Teaspoon coriander seeds
  • 1/4 Teaspoon mustard seeds
  • 3-4 Tablespoon Coconut scrapped
  • Roast all the ingredients except coconut. Then grind all the ingredients together.

Keep aside

Step 3: Ingredients:

  • 1 Teaspoon ginger and garlic paste
  • 1 big onion sliced
  • 2 green chillies sliced
  • 2 Tablespoon coriander leaves chopped
  • 1 Tablespoon tamarind pulp or chopped tomatoes
  • 1 Teaspoon limejuice / kachampuli
  • 2 Tablespoon cooking oil

METHOD: FISH FRY

  • For frying the fish, the step 2 items, except the coconut to be roasted and ground.
  • Mix to the fish and roll onto rice flour and shallow fry in oil on both sides till reddish brown .
  • Serve with lemon wedges and cucumber.

METHOD: FISH CURRY

  • Now for the fish curry, keep a deep pan on heat.
  • Add the cooking oil, season with mustard seeds, ginger and garlic paste, add the onion slices and then the green chillies.
  • Saute till onions turn transparent.
  • Then add the ground masala and sauté till an aroma arises.
  • Now add the chopped tomatoes if so desired and toss for a minute.
  • Add 1-1 ½ cup of water to the masala over medium heat, mix well and let it come to first boil.

Lower the flame.

  • Add the thick tamarind pulp and let boil again.
  • Then slowly add the fish pieces for curry, keep side the remaining water in plate.
  • Then hold the pan on both sides with a thick cloth and gently toss the fish so that the it mixes with the gravy without breaking up.
  • Cover and cook for another 3 minutes.
  • Again do the same procedure of mixing gently cover and cook for another 4 minutes,
    uncover and taste for salt and sourness if desired.
  • Open and cook for another 2 minutes and put off the flame.
  • Cover and let be without removing lid for 5-7 minutes.
  • Pour on to serving dish and garnish with chopped coriander leaves and a split green chilly.
  • Serves well with hot steam rice

Gallery
img img img
Similar Recipies

Food Recipies you may like

img
Baimbalé curry by Shalini Nanda
Learn more
img
Kaad Maange Curry by Shalini Nanda
Learn more
img
Thambuttu  by Shalini Nanda
Learn more