Mummy’s fish curry

Friday - - Leisure -

Prep time: 5 mins

Cook­ing time: 15 mins In­gre­di­ents 5 tbsp co­conut pow­der 1 tbsp red chilli paste pinch turmeric pow­der pinch cumin pow­der 1 tbsp fish masala 1/4 tbsp ta­marind paste 1/2 tsp red chilli pow­der 1 tbsp ginger-gar­lic paste 3 tbsp yo­gurt 1 tbsp rice flour 2 cups wa­ter 4-5 tbsp cook­ing oil 1 tsp mus­tard seeds a few curry leaves 200g king­fish, cut into chunks, washed 2 lemons, juiced 1 tbsp co­conut oil

salt

(serves 2) Method: 1. Whisk to­gether co­conut pow­der, red chilli paste, turmeric pow­der, cumin pow­der, fish masala, ta­marind paste, red chilli pow­der, ginger-gar­lic paste, yo­gurt, rice flour and 1 cup wa­ter to make a smooth paste. Heat oil in a deep fry­ing pan, add mus­tard seeds and curry leaves. When seeds be­gin to splut­ter, add pre­pared paste, salt and re­main­ing wa­ter. Bring to a boil and then lower heat to let it sim­mer for 2 min­utes. Add fish and let it cook for 10 min­utes. Sprin­kle with lemon juice and co­conut oil. Serve with steamed rice and co­rian­der leaves.

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