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FISH CURRY (Goan/Mangalorean style)
 

1 Kg pomfret or Any soft Fish Slices
1 Coconut (Grated)
4 Medium sized Onions
15 Dry Red Kashmiri Chilies
2 tbsp Garlic
2 tbsp Ginger
8 Pcs imli (Lemon sized Ball)
2 tbsp Khas Khas
1tbsp Whole Pepper Corns
3-4 tbsp Coriander Seeds (Dhania)
1tbsp Jeera
Few Curry Leaves

 

Method:

• Dry Spices First
• Grind Coriander seeds, jeera, black pepper, red chilies- FIRST

1. Slice onions and Roast them on a hot tava Non stick frying pan (without any oil) Till light brown and soft
2. Grate coconut and grind to a very fine paste along with cold water in the grinder
3. Grind onions garlic ginger imli and khas khas keep adding small quantities of water if paste is too thick Grind till you get     smooth paste
4. Heat 2 big spoons of oil Add Haldi and curry leaves
5. Then add the coconut/onion paste Cook for 5 minutes or till the oil separates Add salt make the gravy by adding water Give it     a few boils Add fish pieces bring to a boil and shut the gas

Note:

• Don t over cook as fish breaks & coconut gravy oily flavor.
• Can add Fried bringers instead of fish for vegetarians in the same gravy.

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