Thursday, 4 August 2011

Aditi's Fish Curry




A blend of delicately balanced aromatic spice along with coconut milk , perfectly contrasted with fiery whole red chillies help to create this flavourful fish curry .THIS GEM OF A RECIPE WAS CONTRIBUTED BY ADITI BHARDWAJ .

Fish - 250- 350 g ( Use Sole / Pomfret / Ravas / Surmai or even prawns ).

1 ½ Tablespoons White Til / Sesame Seeds .
1 ½ Tablespoons Sabbut Dhania seeds / Coriander Seeds .
1 ½ Tablespoons Khus Khus / Poppy Seeds.
1 ½ Tablespoons Jeera / Cumin Seeds.
8-10 Whole Dried Red Chilies ( de seed a few depending upon how pungent you like your food )

Dry roast the spices on a hot pan and dry grind them in a mixer . Then add the following :

7-8 cloves of Garlic.
1 Medium Sized Onion ( Chopped ).
1 Tomato ( chopped )
A few curry leaves
Salt to taste
Juice Of 1 Lemon ( to be used at the end ).

Grind all together to a fine paste . This is your Red Paste !

Heat 3-4 Tablespoons Gingelly Oil / Til Oil ( preferably ) and fry the red paste (covered )over medium till oil begins to separate . Keep stirring as you don’t want the paste to stick to the bottom ( add a bit of water if it does ) This should take 5-7 minutes .

When oil begins to separate from the paste , add the fish and stir fry 1 minute .

Now add 1 ½ mugs coconut milk . Stir well and let the fish cook over medium heat for 5-7 minutes . Adjust seasoning , tweak the flavours by adding juice of one lemon !

Enjoy this fantastic aromatic fish curry with rice !

This recipe uses Sesame . The seeds are highly rich in iron, calcium, copper and a few more nutrients. Lignan is a distinctive content in sesame rich in anti-oxidant and anti-cancer properties. They help in bringing down the level of blood cholesterol.

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