- Take a pan and heat some oil in it. Then add the onion shallots and sauté until they turn golden. Then add the shredded coconut and roast it on low flame until it turns aromatic and golden. Let the ingredients cool down. Grind them to a smooth paste by adding a cup of water. Heat some oil in a pan. Add mustard and fenugreek seeds. As the seeds splutter, add the sliced onions and sauté until the onions are translucent and soft. To the sliced onions, add turmeric powder, chilli powder and coriander powder. Fry on a low flame for a minute. Add the tomato puree to the mixture. Sauté the mixture until it is completely dry. Add the tamarind pulp. Only pour the thick pulp after sieving. Once you add the tamarind pulp, add the coconut-onion paste to the pan. Add salt to taste and one and a half cup of water. Simmer the curry for 20 minutes on low flame. Stir at intervals. Add the Salmon fish steaks to the curry. Cover the pan and let it simmer for 10 minutes on low flame. Let the curry rest for an hour and then serve with rice.
Fish kuzhambu
#myrecipe
By Chandana Guptha
Mar, 22nd
467
Servings
4 persons
Cook Time
40 minutes
Ingredients
11
- 13
Ingredients
- Oil
- Onion
- Coconut
- Mustard
- Fenugreek
- Curry leaves
- Turmeric
- Red chilli powder
- Corinader powder
- Tomato
- Tamarind
- Salt
- Fish
