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Here is the recipe I used:
Ingredients:
4 Pompanos medium sized. Clean and cut them
In slices
1st Prep and For grinding :
2-3 tbsp oil
1 tbsp cumin seeds
1 full big pod of garlic cleaned
2 inches of ginger roughly chopped
2 large onions roughly chopped
2 medium tomatoes roughly chopped
6-7 green chillies slit
5 Bedgi red chillies (dried)
1 tbsp turmeric powder
1 tsp Kashmiri chilli powder
1 tsp red Chilli powder
Little salt
Curry leaves
2.5 tbsp dessicated coconut
1/2 cup water.
2nd Prep:
2 tbsp oil
1/2 large onion cut fine
Curry leaves
3-5 green chilies slit
4 pieces of Garcinia or a tbsp heaped of tamarind pulp or 4 petals of kokam
1 tbsp Kashmiri chilli powder
1 tbsp red chilli powder
1 tbsp Corriander powder
1 can coconut milk
1/2 - 1 cup water
Fried Ground paste
Salt
Process:
Take the sliced pieces of fish in a bowl
And add 1 lemon juice, salt and turmeric
Powder. Apply all over. In a frying pan, on medium mark, add 3 tbsp of oil and place as many slices in the pan in a single layer. Make the gas mark between high and medium and swirl the pan so the oil moves around to all the fish.
After 4 mins reduce the gas mark to Medium mark and flip all the fish carefully. Swirl the pan again and After 5 mins, please remove all the fish and keep aside. Do this with the remaining fish slices too.
Now we will start with the 1st prep. In a pot, pour oil, on medium gas mark. Then add the cumin seeds, after 20-30 seconds (don’t let them burn), Add the chopped onions, ginger and garlic and stir well. After onions turn light brown, then add the chopped tomatoes and green chillies. Stir well and cover for 5 mins. Turn the gas between medium and low heat. Then remove the lid and stir. Add the salt, curry leaves and spice powders. Stir well and since at this stage it might start sticking we will add 1/2 cup of water. Stir well and after a minute add the dessicated coconut & mix well. Turn the gas mark to medium and let the coconut fry well for 5-8 mins, stirring in between.
Once done. Turn the gas off and allow to cool. Once cool then grind all of this into a fine paste. You may use 1/4 cup of water if needed while grinding. Keep aside.
Let’s move on to the 2nd prep which Is actually making this Amazing Fish Curry come together.
On medium gas mark, take a pot and add oil, then add the half onion, green chillies and curry leaves. Stir well and after 3-4 mins add the chilli powders and Corriander powder. Stir well. Then
Add 1-2 cup water, stir and add the garcinia/ tamarind and stir. Them make the gas mark between medium and low and add the can of coconut milk. Stir well and if it’s too thick add 1/2 cup of water. Taste this soup/ curry and adjust salt, spice and sourness according to your preference. This curry is a mildly spicy and mildly sour curry. After 4-5 mins, add the ground paste and mix well for 1-2 mins and then taste again
To adjust accordingly. Now add the fish slices and swirl the pot with ur hands and do not use any spoon. Cover and cook for 5 -7 mins. Enjoy!
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