May 21, 2013



4-                               Pomfrets
5-                              Green Chillies
2 Tsp-                        Kashmiri chilli powder
3-4 Tbsp-                  Dhania Powder
4 Tomatoes               Halved cut in to thick slices
Ginger-                      2-3 inches long, cut in to sticks
10-12 -                     Cloves garlic
One Small piece-       Kokum ( Kodampulli)
Pinch of Roasted       Methi Powder
2 Sticks                     Curry leaves

  1. Extract the coconut milk. For this first time run the grated coconut though the mixer ( with some salt) for a thick, concentrated batch of milk.keep a side. Repeat this two more time and again keep it separately.
  2. Grind chillies, dhania and methi together with the third bach of milk and pour over the fish pieces.
  3. Add chopped ginger, garlic and green chillies to this marinade.
  4. After about an hour or two, move this to a wide flat container, place on high flame.
  5. Add second batch of  coconut milk, tomatoes and cover to cook until the gravy thickens.
  6. Add the first batch of coconut milk and let simmer for two or three minutes.
  7. Add 2 sticks of curry leaves and Kokum( kodampulli).
  8. Serve with brown rice.

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