1 hour 15 minutes
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One - tilapia fillet, cut into required no of pieces
1 tsp - Red chilli powder
2 tsp - Coriander powder
1.5 tsp - kuzhambu milagai thool (or to taste)
1 tbsp - water
1 tbsp - tamarind juice
1/4 tsp - turmeric powder
3 cups - water
Salt to taste
Cilantro for garnishing
2 tsp - Oil for frying
1 tsp - Lemon juice
1/2 tsp - Red chilli powder
A pinch - turmeric powder
1/4 tsp - Salt
1/2 cup - minced onion
1 - medium size tomato, chopped
1 tsp - ginger garlic paste
1/4 cup - chopped coconut
1 tsp - poppy seeds
1 - clove, 1 - cardamom, 1.2 inch - cinnamon
1 tbsp - Oil
1 tsp - fennel seed
1 - bay leaf
1 - green chilli, split into two
How to Make Fish Kurma
Mix ingredients for marinade together and add cubed fillets to it. Mix and marinate for 10 minutes in the refrigerator.
Dry roast poppy seeds on low heat till they pop.
Add cloves, cardamom, and cinnamon and roast for a few seconds.
Transfer the roasted ingredients to another plate and keep aside.
In same pan heat 1tsp oil, add minced onion and fry for two minutes on medium heat.
Add chopped tomato and fry till it becomes soft.
Then add ginger garlic paste and fry.
Remove from fire and allow it to cool.
Grind to a smooth paste, the onion-tomato mixture, coconut pieces, fried poppy seeds, and spices and keep it aside.
Drizzle a little oil over the skillet and fry the marinated fillets on both sides on low heat till done.
Meanwhile, heat 1tbsp of oil in a pan at medium heat, add seasoning ingredients one by one.
When they splutter, add the ground paste and fry for a minute, stirring regularly.
Add turmeric powder, chilli powder and salt. Mix and fry till oil separates from the mixture.
Add required amount of water and allow it to boil. Then add tamarind juice, mix and lower the heat.
Cook on low heat for 10 minutes or till gravy reduces to half.
Add 1/2 the minced cilantro and the fried fish to the gravy and allow it cook for another 3 minutes. Stir gently once in a while.
Garnish with minced cilantro and serve hot.
Recipe courtesy: Sara's Yummy Bites
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