This recipe is for those people who love spicy food!Its a tangy yet spicy recipe. Do try it guys :)
Ingredients:
1.Fish - 1/2 lb(I used Pomphret)
2.Shallot - 18/20 cut into four
3.Ginger - 2 tsp crushed
4.Green Chili - 1 slit
5.Curry Leaves - 10/12
6.Chili powder - 1 tbsp
7.Tamarind juice - Tamarind pulp about 1 tbsp mashed in 2 cut of water
8. Oil - 3 tbsp
Method of Preparation
1.Marinate fish with salt turmeric and chili powder and keep aside for 1/2 hour.
2. In a pan,heat 3 tbsp oil and saute ginger and green chili for about 5/7 mins in medium flame.
3.Add roughly chopped onion and salt and saute until its very translucent .
4.Add chili powder and saute until the oil shows up, that is about 2 mins.
5.Add the tamarind juice(should be around 2 cups for 5-6 pieces fishes) and let it boil.
6. Add the fish and let it cook on low flame with closed lid until the gravy simmers.
7. Stir occasionally.
8. Add curry leaves and transfer it to a serving bowl when the gravy simmers.
9.Enjoy it with chapati or steamed rice.
Ingredients:
1.Fish - 1/2 lb(I used Pomphret)
2.Shallot - 18/20 cut into four
3.Ginger - 2 tsp crushed
4.Green Chili - 1 slit
5.Curry Leaves - 10/12
6.Chili powder - 1 tbsp
7.Tamarind juice - Tamarind pulp about 1 tbsp mashed in 2 cut of water
8. Oil - 3 tbsp
Method of Preparation
1.Marinate fish with salt turmeric and chili powder and keep aside for 1/2 hour.
2. In a pan,heat 3 tbsp oil and saute ginger and green chili for about 5/7 mins in medium flame.
3.Add roughly chopped onion and salt and saute until its very translucent .
4.Add chili powder and saute until the oil shows up, that is about 2 mins.
5.Add the tamarind juice(should be around 2 cups for 5-6 pieces fishes) and let it boil.
6. Add the fish and let it cook on low flame with closed lid until the gravy simmers.
7. Stir occasionally.
8. Add curry leaves and transfer it to a serving bowl when the gravy simmers.
9.Enjoy it with chapati or steamed rice.
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