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05 June 2011


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  1. Fish-1 kg
  2. Kashmiri Chili powder-2 1/2 tbspn
  3. Turmeric powder-1/2 tsp
  4. Coriander powder-1tbsp
  5. cumin/jeerakam powder-1 pinch
  6. Mustard seeds-1 tsp
  7. Fenugreek seeds/uluva- 1/2 tsp
  8. Shallots/chumannulli chopped-10 nos
  9. Ginger and garlic-crushed- 1 tbsp
  10. kokum/kudampuli(soaked in 1 cup water)-4 nos
  11. Curry leaves-2 sprigs
  12. Salt to taste
  13. Water
  14. Oil
  • Mix  together chili powder, turmeric powder, coriander powder  cumin powder and water , grind to form a smooth paste.Set aside.
  • Heat oil in a pan/manchatti  and add mustard seeds and let it splutter,add fenugreek seeds,1 sprig curry leaves ,chopped shallots and ginger garlic.
  • cook till the shallots turn golden  brown in colour.
  • Reduce the flame to low.Now add the paste and saute till the oil separates.
  • Add 2 cup water(more if required),Kokum/kudampuli pieces ,one sprig of curryleaves and salt to taste.
  • Mix well,cover the pan and let it boil.
  • Add the fish pieces and cook on a medium heat  till the fish is cooked.
  • Uncover and simmer till the gravy is thick.

Sending this recipe to kerala kitchen event june 2011 hosted by Rose of  magpies recipes.

1 comment:

  1. Thanks so much for joining us over at The Kerala Kitchen :) Please do include a link to the event in your post



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