Thursday, 22 June 2017

Veenu's Fish / Prawn Curry #sikandalouscuisine

Recipe Credits Veenu Chopra
Hot , tangy fiery red gravy- and eat it with plump red rice or any unpolished grain if possible . Veenu's recipe is for fish , I used prawns and added lady finger / bhindi to my curry.
Fish Curry
1/2 kg Fish / Prawns.
10-12 Lady Finger / Bhindi -Trim end , make a tiny slip and leave whole.
2 1/2 Teaspoons Kashmiri Chili Powder.
1 Teaspoon Red Chilli Powder.
1/2 Teaspoon Turmeric Powder.
1 Tablespoon Coriander Powder.
1/4 Teaspoon Fenugreek Powder.
1/2 Teaspoon Mustard Seeds.
8-10 Shallots - Minced.
11/2 Teaspoons Grated / Julienned Ginger.
11/2 Teaspoon Crushed Garlic.
2 sprigs curry leaves.
1/2 Green Raw Mango- Peeled and cubed.
1 Kudampuli / Kokum - Soaked in a little water.
1 Tablespoon+Extra Coconut Oil.

1.Wash and clean fish cut into cubes. If you want ,keep the skin on, and leave it on the bone.

2. Saute bhindi till half done - Set aside.

3. Mix together-Kashmiri chilli powder, chilli powder ,coriander powder , fenugreek powder and turmeric powder . Add a couple of tablespoons of water and make a thick paste.

4. Heat 2 table spoon coconut oil in a pan ( use an earthenware pot - manchatty if you have one) ,add mustard seeds. Once it splutters, add the ginger, garlic and minced shallots. Sauté till light brown. Add the masala paste and 1 cup water and the kokum and the water it was soaked in.Add the mango.Put in curry leaves, and simmer covered on medium heat.

5. Add the fish in about 5 minutes. Cook till done- takes a few minutes.Drizzle with coconut oil. Serve hot with rice.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #veebaasianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
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