New Update
/sanjeev-kapoor/media/post_banners/b490f6332ef6f1e2fb5c97d028b6e638f8de4029ea46bb2c648f842b7f4606d9.jpg)
Main Ingredients | Medium pomfrets, Cumin seeds (jeera) |
Cuisine | Goan |
Course | Main Course Seafood |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Ambotik Fish Curry-SK Khazana
- 2 Medium pomfrets cut into 1/2 inch thick pieces
- 1 teaspoon Cumin seeds (jeera)
- 1 tablespoon Coriander seeds (sabut dhania)
- 1 cup Fresh coconut scraped
- 6 Cloves
- 1 inch Cinnamon
- 6-8 Dried red chillies
- 1 inch Ginger finely chopped
- 1 tablespoon Garlic finely chopped
- 1 1/2 tablespoons Vinegar
- 1/4 teaspoon Turmeric powder
- teaspoon Salt
- 3 tablespoons Oil
- 2 Medium onions finely chopped
- 2-3 Green chillies slit
- 1 1/2 tablespoons Tamarind pulp
- 1 teaspoon Fresh coriander leaves finely chopped
- for garnish Fresh coriander sprigs
Method
- Put cumin seeds and coriander seeds in a non-stick pan and dry roast till fragrant. Transfer into a bowl and let it cool.
- Put the roasted spiced into a blender jar. Add coconut, cloves, cinnamon, red chillies, ginger, garlic, vinegar and a little water and grind to a smooth paste.
- Take fish pieces in a bowl, add turmeric powder and salt and mix well. Set aside to marinate for 15 minutes.
- Heat oil in a deep non-stick pan. Add onions and sauté till translucent. Add the prepared paste. Rinse the grinder jar with 2 cups water, add to the pan and mix well.
- Add salt and green chillies, mix well and bring the mixture to a boil. Add marinated fish pieces and tamarind pulp and mix well.
- Add coriander leaves, cover and cook till the fish is fully done.
- Garnish with coriander sprigs and serve hot.
Advertisment