Tuesday, 2 September 2014

Fish in Tomato and Curry Leaf Gravy


400 Grams Fish Fillets - Cube and rub haldi and after 10 minutes lightly saute till half done .
1 Onion - Chop , saute till light brown then make a paste.
1" Cinnamon.
4 Green Cardamons.
1/2 Teaspoon Whole Black peppercorns.
3 Tomatoes - Puree
1 Teaspoon Minced Garlic.
1 Teaspoon Minced Ginger.
1 Teaspoon Red Chili powder.
1 Tablespoon Curry Leaf Powder ( Adjust )
Haldi
Salt - add last
Heat oil , add cardamons black peppercorns and cinnamon . Ad tomato pure along with ginger garlic .Cook covered till oil separates , next add onion paste and red chili powder.Add 1 Cup boiling water and simmer for 10 minutes covered.
Now add the fish , cook another 3-4 minutes , then add curry leaf powder.Take off the heat and allow flavors to blend.Adjust seasoning.You may add curry leaf powder again if needed. Add salt right at the end as the curry leaf powder has some too.
Remember this curry leaf powder is loaded with flavors , so allow flavors to marry before adjusting at the end

Spicy Curry Leaf Powder / Karivepaku Podi
I have to thank Putli Rao for being the inspiration behind this recipe - she sent me some delicious home made curry leaf powder when she was in Chennai - one taste and I was hooked .So I did some net research , she sent me a recipe and between all that I made this .


Sprinkle this on rice ,idlis , add it to your curries , it tastes delicious in every which way .
2 Cups Curry Leaves - You can use tender stems too.
1 Tablespoon Channa Dal .
1 Teaspoon Urad Dal.
1 Teaspoon Jeera Seeds.
1 Tablespoon Coriander seeds.
1 Teaspoon Black Peppercorns.
1/2d Teaspoon Methi Seeds.
1 Tablespoon Imli - remove the seeds , dont use paste.
20 Whole Red Chiles - adjust to taste.
Salt.
In a wok using 1 teaspoon oil lightly roast the dals till aromatic and lightly colored - 3-4 minutes.Set aside.
Remove dals and roast the seeds adding 1 more teaspoon oil . I roasted all together , towards the end break chiles and add them along with imli , roast 1 minute.Set aside.
Now the slow part , I did this in 3 lots - add 1 teaspoon oil , and saute the leaves till they dry out and you can hear them crackle . Do patiently over low heat , took about 3-4 minutes per lot.Set aside and cool down the leaves by spreading them out .
Now grind all the Masalas to a fine powder , then start adding in the leaves till you come to what this picture looks like. Now add salt and you are in a delicious place !



Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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