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.
2. Saute bhindi till half done - Set aside.
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.
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