Halwai August 13, 2017

Ingredients:

• 1 lb King fish
• 8 – 9 Pearl Onion (chopped)
• 2 Tomato (chopped)
• 7 – 8 Green chillies (chopped)
• 5 – 6 Curry leaves
• Coriander leaves as require
• 7 Garlic pods
• 2 tbsp – Chilli powder
• 2 tbsp – Tamarind(Puli) paste
• 11-12 Black gram
• 1 tsp – Mustard Seeds
• 1 tsp – Fenugreek seeds
• 4 – 5 Black pepper
• 1 cup – Coconut Milk
• Salt As require
• 3 tbsp – Oil

Method:

  1. Heat oil in a non-stick pan.
  2. Add tomatoes and saute it for a minute.
  3. Take a vessel and add red chilli powder, tamarind paste, salt and water and stir it well.
  4. Remove the tomatoes from the oil and put it in the above vessel.
  5. Heat up the same pan used for frying tomatoes.
  6. Splutter mustard seeds.
  7. Add black pepper, fenugreek seeds and black gram and fry, till the fenugreek starts to emit a nice aroma.
  8. Add curry leaves, pearl onions, garlic and green chillies.
  9. Add salt and saute, till they become brown in colour.
  10. Add coriander leaves.
  11. Add the tamarind paste and tomatoes and allow to boil for 5 minutes.
  12. Add pieces of fish and allow it to boil. 13)Cook, till the fish is well cooked. 14)Add the coconut milk and heat it for 3 minutes. 15)Switch off the flame.
  13. Add salt, if needed.
  14. Garnish with coriander leaves.
  15. Serve with rice.

Recipe courtesy of Shilpa terrence