Savvy - - Cuisine Savvy -

Serves 2


180 gm fish (sur­mai) 100 gm raw mango, chopped or thinly sliced 10 gm fenu­greek seeds 5 gm whole red chilli 1 tsp turmeric pow­der 1 tsp cumin pow­der ½ tsp red chilli pow­der ½ tsp gin­ger, chopped ½ tsp green chill­ies, chopped 200 gm onions, chopped 80 gm tomato, chopped 10 ml oil

1/ tsp mus­tard seeds 3 10 gm sugar 15 ml co­conut milk ½ tsp garam masala pow­der Salt to taste


1. Heat oil in a pan. Add the mus­tard and fenu­greek seeds. Let the mus­tard seeds splut­ter. 2. Add the chopped gin­ger and green chill­ies. Add the onions and fry till they are soft. 3. Take a small cup and add turmeric, red chilli and cumin pow­ders. Add lit­tle wa­ter to make a paste. 4. Add the masala paste, chopped tomato and salt to the pan. Sauté. 5. Add the mango pieces and a cup of wa­ter. Let it come to a boil. 6. Add the co­conut milk to the curry and mix. Slowly, add the fish pieces and let it sim­mer for 10-12 min­utes on medium flame. Re­move from heat and let it rest for 15 min­utes. Serve.

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