Ingredients
Fish – 500 gm
Coconut oil – 3 Tbsp
Tomato ( M ) – 2 Nos
Onion (M) – 1Nos
Shallots – 15 Nos
Ginger – [ M – PC ]
Garlic – 5 cloves
Green chilli – 3 Nos
Water -1/4 +1/4
Salt
Fenugreek – 1 pinch
Fennel seeds – 2 pinch
Red chilli powder – 1 Tbsp
Kashmiri chilli powder – 1 Tbsp
Turmeric powder – 1/4 tsp
Coriander powder – 1/2 tsp
Curry leaves- 2 sprigs
Coriander leaves – 1 sprigs
Tamarind – Gooseberry Size ( You can also use Kukum Star (കുടംപുളി) – 1pc ( Note: put Kukum star in to the curry along with water )
Water – 1/2 cup
Hot water – 3/4 cup
For vseasoning
Coconut oil – 2 Tbsp
Shallots – 4 Nos
Curry leaves- 1 sprigs
Preparation
Heat a pan, add oil, saute onion with salt, next add shallots, ginger garlic and chilly crushed, next tomato, mix well and add water, cook for 10 minutes, transfer to mixie jar, grind into fine paste. Heat a claypot, add oil, add fenugreek, fennel , ginger garlic chopped and shallots, next add masalas, roast it well, then add grinded masala paste, mix all well, add hot water, next add tamarind juice, add required salt, allow it to boil, next add fish, cook well, finally season with ingredients in the list and add to curry.
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