INGREDIENTS
Mackerel – 750 g
Hot water – 1/4 cup + 3/4 cup
Tamarind – gooseberry size
Coconut oil – 1.5 Tbsp + 1 Tbsp
Tomato – 1 (M)
Shallots – 150 g or 25 Nos
Water – 2 Tbsp + 1/4 cup
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Garlic – 1 Tbsp
Ginger – 1/2 Tbsp
Curry leaves – 6 Nos
Dry red chillies – 3 Nos
Been chilli – 3 Nos
Red chilli powder ( – 2 tsp
Kashmiri chilli powder – 2 Tbsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – as needed
Coconut oil – 1.5 TBSP
Shallots -3 Nos
Curry leaves
Preparation
Heat a clay pot, add coconut oil, once it heat well add tomato, cook it until it become soft, then transfer it to a plate, next add shallots, saute it well, then transfer it to a plate, after cooling it well grind shallots and tomato. Heat coconut oil in pot, add mustards and fenugreek, pop it well , next add ginger and garlic chopped, roast it well, next add curry leaves, chilly and dry red chilly, mix well, next add masalas, mix well and cook for 2 minutes, now add shallots and tomato paste, add tamarind water, add more water, and salt, boil it well, next add fish, cook it for 3 minutes. For seasoning, heat coconut oil in a pan, add shallots chopped and curry leaves, roast it well, then add to curry.
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