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Monday, July 6, 2020

Konkani Fish Curry

Konkani Fish Curry


1 kg fresh line fish
2 tbsp aamli pulp (tamarind)
1 tsp turmeric
2 tsp garlic (pounded)
2cup freshly grated coconut
Salt to taste

tsp red chilies (freshly pounded)
2 tsp coriander seeds
2 tsp jeera seeds (cumin)
2 onions
1 green mango (medium)
2 green chilies (slit)

Cut fish in slices

wash and damp dry.

Pound chilly, garlic, and fresh coconut to a fine paste.
Coarsely pound cumin and coriander and add to paste
with salt and turmeric. Peel and slice green raw mango.
Sprinkle with a little salt and keep aside.

Put sliced onion, green chili, and then paste into a pot.
Add tamarind pulp and 3 to 4 cups water and bring the pot to
boil.

When the curry is blended with spices, add mango slices and

fish pieces and simmer for 20 minutes.

When fish is cooked and gravy thickened, garnish with

curry leaves. Serve with rice.

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