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Feb 08, 2016
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    Recipes » Mangalorean » Fish
    Fish Curry Print this Recipe  Send this recipe to a friend
    Posted By: Celine Roche
    1 kg King Fish (Surmai)/ White Pomfret or Lady Fish


    6 Kashmiri Chilies 
    3 short chilies (Round type)
    4 long red chilies 
    6 Table spoons fresh grated coconut 
    ¼ teaspoon turmeric 
    1-1/4 table spoon Coriander seeds 
    ½ teaspoon Jeera 
    3 pepper corns 
    ½ teaspoon raw rice 
    1 medium onion 
    1 small clove garlic 
    ¼” ginger 
    Small ball of tamarind 
    4 table spoons coconut milk powder mixed in little warm water 
    1 – 2 table spoons Vinegar 
    Salt to Taste 
    4 Tablespoon Sun Flower Oil for seasoning

    Cut-ups: 1 medium size onion
    1 medium size tomato
    1/4” ginger
    4 cloves garlic
    3 green chilies
    1 to 2 tbs. vinegar

    1 medium size onion


    Clean the fish & cut in to pieces & keep aside. · Grind ingredients No. 1-13 to a fine paste & keep aside. · Clean mixer / grinder with little water & keep aside. · Cut onion into thick slices. Slit green chilies lengthwise, cut ginger into small pieces cut each garlic flake into 3 pieces, peal tomato skin by heating tomato on fire & cut into pieces. · Cut the onion for seasoning in to thin slices. Heat oil in a vessel, fry onion till brown. · Put the masala water, which is kept aside & cut-ups except onion, boil till green chilly changes colour. · Add fish, ground masala and the onion which is cut into thick slices. Add required quantity of water, vinegar and salt. · When the curry starts boiling add coconut milk and put off the fire. · Serve hot with Boiled Rice

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