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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

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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

Monday, September 25, 2017

ANGLO-INDIAN TANGY FISH CURRY (Fish cooked in Tamarind Sauce)



ANGLO-INDIAN TANGY FISH CURRY
(Fish cooked in Tamarind Sauce)
Serves 6 
Ingredients
1 kg good fleshy fish cut into slices or chunks
½ cup thick tamarind juice extracted from a lime size ball of tamarind
3 tablespoons coconut paste
2 big onions chopped finely
2 tablespoons ginger garlic paste
3 teaspoons chillie powder
1 teaspoon cumin powder
 2 teaspoons coriander powder
½ teaspoon turmeric powder
 Salt to taste
3 tablespoons oil

Mix the fish with a pinch of turmeric and salt and fry it lightly to make it firm.

Make a paste of the ginger garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water

Heat the oil in a shallow pan and fry the onions till golden brown. Add the paste and fry well for some time.

Add the coconut paste and fry for a few minutes till the oil separates from the mixture. 

Add the salt, tamarind juice and a little more water and bring to boil.

When its nicely boiling, add the fish and cook for about 6 to 7 minutes till the fish is cooked.


Garnish with chopped coriander leaves and slit green chillies

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