Fish Curry
- Vallabhaneni Lakshmi
Preparation Time: | 15 minutes |
Cooking Time: | 30 minutes |
Serving Size: | 4 minutes |
Serves: | 5 |
Cooking Type: | Deep Fry |
IngredientsOil | 50 | ml | |
Onions | 50 | grams | Chopped |
Coriander powder | 50 | grams | |
Tomatoes | 150 | grams | |
Onions | 200 | grams | |
Coriander leaves | 10 | grams | |
Fried Chana dal | 3 | table spoons | |
Chilly powder | 1 | table spoon | |
Tamarind | 20 | grams | (Optional) |
Salt | 20 | grams | To taste |
Fish | 1 | kilogram | 1 inch large pieces |
Preparation- Grind Cilantro, Chana Dal and Chilly powder into a 'masala' paste in a mixie. (Optionally, add tamarind)
Cooking Procedure- Heat oil, add chopped onions, roast well.
- Add prepared masala paste, fry well.
- Add required quantity of water.
- Let it boil until proper gravy texture comes.
- Add salt to taste.
- Add fish pieces to the ready gravy and let it cook for 2 minutes.
- Keep covered with lid for 5 minutes before serving.
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