This fish curry goes well with Pomfret, prawns and fresh bombay ducks.. This method of preparing green masala curry, learnt from my mother Lilian Almeida. My mother would prepare this curry with fresh bombay ducks or pomfrets. She would grind fresh coconut with the rest of the spices along with green chillies.
The masala stuffed pomfrets are prepared with a basic red masala and cuddi powder. Instead of cuddi powder a good garam masala powder too will do.
For the curry
Ingredients
4 green chillies
1 medium size onion sliced
Saute till translucent
Dry roast
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp pepper corn
Grind to a paste with 1 tsp turmeric powder and small ball of tamarind and just enough water.
Ingredients
Few curry leaves
5 cloves of garlic sliced
1 inch ginger finely chopped
1 raw mango ( raw bottle mango, peel skin and slice)
1 shark fish ( cut into sliced , clean and washed)
1 cup water and another 1/2 cup
Salt to taste
Method
Add curry leaves, ginger garlic and saute till lightly brown. Add the ground masala and 1 cup and 1/2 cup water.Once it comes to a boil add the mango pieces and salt to taste. And cook till almost done. Add the fish pieces and cook till done. Add the 200 ml coconut milk and 1/2 cup water. Cook for 2 minutes.
Fried Pomfrets
Ingredients
1 tbsp chilli powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp cuddi powder
1/4 cup vinegar
1 tbsp ginger garlic paste
Salt to taste
Mix all the above ingredients well .
Ingredients
3 pomfrets
Clean and washed well. Make slits on both sides of the fish
Add a mix of turmeric powder and salt and keep for 20 mins. Wash off well and pat dry.
Method
Add the prepared masala to the pomfrets, (adding the masala well into the slits)
And shallow fry.
For the squids
Batter fry squids
Cuddi powder
A powdered spice mix used for flavouring Meat Dishes.
I made this Tempero spice powder my way ,
with a slight change.
GARAM MASALA 2
(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)
Ingredients
100 gms Cinnamon
40 gms cloves
40 gms cardamom
40 gms peppercorns
20 gms Star anise
10 gms Javitri / mace flower
10 gms bay leaf
5 gms all spice
5 gms Triphal / Schezwan pepper corn
10 gms saunf / fennel seeds
10 gms methi seeds/ Fenugreek seeds
10 gms Shah Jeera / black cumin seeds
Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle
used for flavouring Chicken, mutton, beef or Pork
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