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hi friends
I am here before you to take you all a food tour
I think food lovers will be eagerly waiting for my food  tour.
shall we start our tour ........................
hereeeeeeeeee wwwwwweeeeeeeeeee goooooooooooooooooooooooooooooo
my tour is splitted in two modes
lets start our tour from national
ah ahaaaaaaa we landed in india
lets watch out
first in tamil nadu


ingredients -1

fish fillets -1lb, tamarind juice -made from 2-3 tamarind (lemon sized tamarined ball) or 1 table spoon tamarind pulp,tomato-1,asafoetida-1/4 tsp ,curry leaves -1stand,oil (prefer coconut oil)green chilles/banana peppers-2 for garnish,cilantro -garnish,other veggies to be added brinjal , drumsticks ,raw mangoes, salt(prefer sea salt) -to taste

ingredients -2

dry/fresh coconut- 3-4 table spoon,corriander seeds-2.5tblspn,shallot/pearl onions(sambhar onions)- 5-6,garlic -5-6 clove, ginger 1/4 piece,dry red chilles -7,pepper -5-7seeds,turmeric powder -1/2tsp,curry leaves2 strands,carom seeds-1/4 tsp fenugreek seeds-5-8 seeds


1.heat oil in a small pan roast the grated coconut with the onions,garlic,ginger and dry red chillies till the coconut turns nice and brown .set aside to cool

2.Similarly roast the coriander seeds,black peppercons ,curry leaves ,cumin seeds,fenugreek seeds and carom seeds too.
NOTE:Roasting each ingredients separately is better

3.once everything cools grind together into a fine paste ..hmmmmmmmmmmm smells gooooood

4.heat little oil in a clay pot /deep pan .if you are adding any veggies ,saulte the veggies and tomato pieces till it is partly mashed up

5. add the ground spice masala ,asafoetidia and tamarind juice .add required water and bring it to boil

6.check the salt and add the fish pieces .cover and cook it for 5-10 min

7.reduce the flame to the lowest and let the gravy simmer for another 15-20 min till the oil seperates from the gravy

8.heat little coconut oil in a pan and splutter the mustard seeds and curry leaves .add this to the gravy

9.garnish with finely chopped cilantro and split green chillies the final curry should have equal amount of spiciness from the masala,tanginess from the tamarind and salt

10.let the gravy rest for 2 hours before serving for the spices to enter the fish pieces nicely.
serve wit hot plain white rice

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