Salem fish curry recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Pomfret fish - 1/2 kilo gram
  2. Turmeric powder - 1/2 teaspoon (tsp)
  3. Tamarind - 1 small lemon size.
  4. Fenugreek seed - 1 teaspoon (tsp)
  5. Salt - to taste
  6. Sesame oil - 1/4 cup
  7. -- For grinding to a paste --
    1. Cumin seed - 1/4 teaspoon (tsp)
    2. Black pepper - 1/2 teaspoon (tsp)
    3. Finely chopped Shallots - 10
    1. Chopped garlic - 10 cloves
    2. Chopped tomato - 3
    3. Fresh shredded coconut - 3 teaspoon (tsp)
    4. Chili powder - 1 teaspoon (tsp)
    5. Coriander powder - 1 teaspoon (tsp)
    6. Oil - 1 teaspoon (tsp)
  8. -- For tempering --
    1. Finely chopped Shallots - 4
    2. Finely chopped Garlic - 4 cloves
    3. Finely chopped Tomato - 1
    4. Curry leaves - 5 (optional)
    5. Mustard seed - 1/2 teaspoon (tsp)
    6. Cumin seed - 1/4 teaspoon (tsp)
    7. Fenugreek seed - 1/4 teaspoon (tsp)
    8. Oil - 1/2 teaspoon (tsp)
  9. Coriander leaf - 10

PREPARATION:

  1. Soak tamarind in 1/2 cup for water and get a thick juice out of it.
  2. Roast 1 tablespoon of fenugreek seed in a pan and grind them into a powder.
  3. -- Fish Preparation --
    1. Cut clean and wash the fish well.
    2. Rub well the fish with 1 teaspoon (tsp) of salt, 1 teaspoon (tsp) turmeric powder and keep aside for 2 - 3 minutes
    3. Now wash fish well with water. Now drain the water and keep it aside.
  4. -- Curry Paste Preparation--
    1. Use the ingredients under "For grinding to a paste" section.
    2. Heat oil in a pan, add cumin seed, black pepper when cumin seed starts to splatter.
    3. Add chopped shallot and cook until it turns golden brown, now
    4. Add the cut tomatoes and cook until oil separates. Now add freshly shredded coconut, coriander powder, chili powder mix well and cook for 2 - 3 min and remove from heat and keep it aside to cool.
    5. Once the ingredients are cooled down, grind them into fine paste by adding little water as possible.
  5. Add the curry paste to the soaked tamarind water and mix well.
  6. Use the ingredients under "For tempering" section. In a deep pan heat a teaspoon (tsp) of oil, add mustard seed. Once it start splattering add cumin seed, fenugreek seed, curry leaves and cook for 2 min. Now add the cut shallot, garlic and cook until shallot turns golden brown. Now add the tomatoes and cook until oil separates.
  7. Now add the tamarind and paste mixture. Add salt and bring to boil. (add water if needed)
  8. Cook until the raw smell is gone and the curry become thick.
  9. Now add the fish and cook until fish is done. Now add the roasted fenugreek seed powder mix well cook for 2 minutes. remove from heat and keep it aside.
  10. In a pan heat the sesame oil until it smokes and add to curry and mix well.
  11. Now add the coriander leaves mix well and serve.

NOTES:




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