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Tangy fish curry Recipe

Tangy fish curry is a popular Anglo-Indian Side Dish
Author :
 
On :
Thursday, 19 May, 2016
Category :
Non-Vegetarian
Course :
Side Dish
Cuisine :
Anglo-Indian
Technique :
Boil
Difficulty :
Easy
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 kg - fish, cut into slices
  • 1/2 cup thick Tamarind juice extracted from a Lime size ball of Tamarind
  • 2 big Onions chopped finely
  • 2 tbsp Ginger Garlic paste
  • 1/2 cup ground Coconut or 1 cup of Coconut Milk
  • 3 tsp chilli powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2 tsp Turmeric powder
  • salt to taste
  • 3 tbsp oil
  • How to Make Tangy fish curry:

    1. Wash the fish well and fry it lightly to make it firm.
    2. Heat oil in a shallow vessel and fry the onions till golden brown.
    3. Add the ginger-garlic paste, chilli powder, cumin powder, coriander powder, turmeric powder and a little water. Fry well for some time.
    4. Add the coconut, salt, tamarind juice, some more water and bring to boil.
    5. Add the fish and cook for about 6-7 mins till the fish is cooked.
    6. Garnish with chopped coriander leaves and slit green chillies.



     

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