Reena Furtado’s fish curry

Kashmiri chillies- 18 to 20 
Turmeric powder – 1/2 teaspoon
Onion – one small
Ajwain- three large pinches
Cumin or Jeera seeds – three pinches
Corriander seeds – two teaspoons
Black pepper corns- one teaspoon
Garlic – three cloves
Tamarind – the size of a lime
Coconut – 1/2
Green chillies – three
Ginger – one inch piece
Salt to taste

Grind all ingredients into a very smooth paste except the green chillies and ginger. In a pot, heat oil and add all the ground masala. Cook this through for about two minutes stirring constantly. Add about one cup water and let this cook for another minute. Now add about 3/4 litre water in small batches making sure that the gravy is not too thick nor too runny. Cook this for about ten minute on slow fire till the oil begins to float on the gravy. Add the fish now and cook on a low heat with the lid on for about five minutes more. When the fish is cooked add the slit green chillies and the ginger which has been finely minced

In case you want the video link on how to make the dish –

The ingredients
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