do not add too much water.make a thick gravy.
no need to refrigerate.keep it in a normal room temperature.if you want make it hot before serving.
| Cook Time | 20 minutes |
| Servings |
serving
|
Ingredients
- 500 g king fish
- 3 - 4 nos coccum (gamboog)
- 8 - 10 numbers shallot
- 3 - 4 numbers garlic cloves
- 1 ginger piece small
- 3 pinchs fenugreek powder - 4
- 1 1/2 tablespoons red chilie powder
- 1/2 teaspoon kashmeeri chilie powder
- 1/2 teaspoon turmeric
- 2 sprig curry leaves
- coconut oil as needed
- as required salt
- 3/4 cup water hot
Ingredients
|
|
Instructions
- clean coccum by using hot water and keep it aside in 1/4 cup hot water.
- make a fine paste of shallot ginger and garlic.
- mix chilly powder,kashmeeri chilly powder and turmeric powder in 1/4 cup water to form a fine paste.
- heat oil in curry chatty(earthen pot) add the curry leaves ,fry for few minutes then add grinded shallot, ginger and garlic.
- saute well till raw smell goes .add the mix of chilly ad turmeric powder.
- saute well till oil comes up.then add coccum with 3/4 cup hot water.
- add salt to taste and let it boil.
- once the curry starts boiling add fish pieces .cover with a lid.in a medium flame cook the fish well.occasionally swirl the pot .
- once the fish cooked well spread fenugreek powder to the gravy and swirl the pot.cover with a lid .
- serve next day with rice or kappa. so that you will get exact taste of this fish curry.
Recipe Notes
do not add too much water.make a thick gravy.
no need to refrigerate.keep it in a normal room temperature.if you want make it hot before serving.
my fav
thanks Abdul