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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, October 30, 2007

TANGY FISH CURRY (FISH COOKED WITH TAMARIND


Serves 6 Preparation Time 45 minutes

1 kg good fleshy fish cut into slices
½ cup thick tamarind juice extracted from a lime size ball of tamarind
2 big onions chopped finely
2 tablespoons ginger garlic paste
½ cup ground coconut or 1 cup of coconut milk
3 teaspoons chilly powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil

Wash the fish well and fry it lightly to make it firm. Heat the oil in a shallow vessel and fry the onions till golden brown. Add the ginger garlic paste, chilly powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time. Add the coconut, salt, tamarind juice and some more water and bring to boil. Add the fish and cook for about 6 to 7 minutes till the fish is cooked. Garnish with chopped coriander leaves and slit green chilies