Red masala fish curry is the Genelia's favourite recipe.here is the process to make Red masala fish curryIngredients:
1 medium sized pomfret, cut into slices½ tsp turmeric powderA few curry leaves1-2 green chilies, chopped1 tsp oilA big tamarind, soaked in little waterChopped coriander leaves2 slit green chilliesSalt to taste
1 medium sized pomfret, cut into slices½ tsp turmeric powderA few curry leaves1-2 green chilies, chopped1 tsp oilA big tamarind, soaked in little waterChopped coriander leaves2 slit green chilliesSalt to taste
To be ground:
½ coconut, 10 cloves garlic, 1 ½ tsp. cumin seeds, A few pepper corns, 8 Kashmiri chillies, deseeded1-2 cloves, 1 small cinnamon stick.
½ coconut, 10 cloves garlic, 1 ½ tsp. cumin seeds, A few pepper corns, 8 Kashmiri chillies, deseeded1-2 cloves, 1 small cinnamon stick.
Method
Clean and wash the fish. Apply turmeric powder and salt. Keep aside for 30 to 40 minutes. Heat oil in a non-stick kadai, add curry leaves and green chillies. When the aroma rises, add the ground masala and a little salt. Sauté lightly. Add water depending on the consistency you need. It should not be too watery or too thick. Boil well on a low flame so that the raw smell goes off. Add the fish pieces and the tamarind water. Cook for a few minutes. Garnish with coriander leaves and slit green chillies. Remove from the gas and cover it for some time, before you serve so that the flavour is retained. Serve hot with steamed rice. During summer, you can use half a raw mango instead of tamarind. It gives a lovely tangy taste.
Clean and wash the fish. Apply turmeric powder and salt. Keep aside for 30 to 40 minutes. Heat oil in a non-stick kadai, add curry leaves and green chillies. When the aroma rises, add the ground masala and a little salt. Sauté lightly. Add water depending on the consistency you need. It should not be too watery or too thick. Boil well on a low flame so that the raw smell goes off. Add the fish pieces and the tamarind water. Cook for a few minutes. Garnish with coriander leaves and slit green chillies. Remove from the gas and cover it for some time, before you serve so that the flavour is retained. Serve hot with steamed rice. During summer, you can use half a raw mango instead of tamarind. It gives a lovely tangy taste.
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