Recipe Credits Joey Matthew
I love Joey - A super chef and a great person , her cooking is from the heart and you see it in her recipes . Here I have made a fish curry she had shared - make it meen ( pun intended ! ) and spicy and serve with rice .
1 kg fish.
8 Pieces of Kokum.
3 Tablespoons Coconut oil.
1 Teaspoon Mustard Seeds.
A pinch of Fenugreek Seeds.
2 Finely Chopped Onions.
2 Tablespoon Shredded Ginger
2 Tablespoon Chilli Powder -dissolved in very little water..
8-10 Curry Leaves.
5 Cloves of Garlic.
Heat coconut oil in a manchatti, add mustard and fenugreek seeds.As they splutter add onions and saute the onions till they turn golden brown. Then add finely sliced ginger and cook for 2 minutes.
Add red chili water to the sauteed onions and continue to cook till the oil separates from water . Now tip in kokum, fish, curry leaves, salt and garlic to make the curry. Bring the curry to a boil and let it simmer for 5-6 minutes till the fish is tender.
I made a few changes
Lightly fried fish after applying haldi then added it to the masala /gravy
I added curry leaves , ginger , garlic with onions initially itself .
Drizzled some extra virgin coconut oil on top while serving.
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