Ingredients
- Fish: 500g (Pearl Spot/Karimeen, Sardines/Mathi, Mackerel/Aila, or any firm white fish)
- Shallots (Small Onions): 15–20 pieces, crushed
- Ginger: 1-inch piece, crushed
- Garlic: 4–5 cloves, crushed
- Green Chillies: 3–4, slit
- Kashmiri Chilli Powder: 2 tbsp (for color and mild heat)
- Turmeric Powder: ½ tsp
- Souring Agent: 1 small ball of tamarind (soaked in water) or 1 tsp vinegar
- Coconut Oil: 2 tbsp
- Curry Leaves: 2–3 sprigs
- Water: 2 cups
- Salt: To taste
Step-by-Step Instructions
- Saute the Aromatics: Heat coconut oil in a clay pot (Manchatti). Add the crushed shallots, ginger, garlic, and slit green chillies. Saute on medium heat for 3–4 minutes until soft and fragrant (do not let them brown).
- Bloom the Spices: Lower the heat. Add the Kashmiri chilli powder and turmeric powder. Saute for about a minute until the raw aroma disappears.
- Build the Broth: Pour in 2 cups of water, your extracted tamarind water (or vinegar), and salt. Bring the mixture to a rolling boil.
- Boil the Fish: Gently slide the cleaned fish pieces and a sprig of curry leaves into the boiling broth. Cover and cook on medium heat for 10–12 minutes until the fish is cooked through and tender.
- The Finish: Open the lid, drizzle a tablespoon of fresh coconut oil over the top, and toss in the remaining fresh curry leaves. Give the pot a gentle swirl to mix—avoid using a spoon so the fish pieces do not break. Turn off the heat
No comments:
Post a Comment