Thursday, Dec 20 2007

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Fish Savoury Curry

By Malini Bisen

A tongue tingler, this Fish Curry is in a red masala and has faintly tangy flavour.

Ingredients

Grind coarsely:
1/2" piece Ginger
5-6 Big Green Chillies
6-8 Small Red Onions
1 tbsp Red Chilli Powder
Turmeric - a pinch
3/4 tsp Corriander Powder

Other Masalas:
Curry Leaves
Salt - to taste
Dried Mango Powder or tomato puree
Coconut Milk - 1/2

Method

1. Marinate fish in the ground masala for 10 minutes.
2. Remove coconut 1st milk and keep aside.
3. Cook the fish with the masala in 2nd or 3rd coconut milk.
4. When cooked, add 1st milk and boil on full flame for 2-3 minutes.

Seasoning :

1. Slice small red onions and fry in a little oil.
2. Pour over fish curry.

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