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12 - Spice Fish Curry: (Sardines Curry, Salmon Curry)

This document provides a recipe for Spice Fish Curry. It lists the ingredients needed which include fish fillets or pieces, tamarind juice, tomatoes, asafoetida, mustard seeds, curry leaves and oil. It also lists the 12 spice ingredients including coconut, coriander seeds, shallots, garlic, ginger, red chillies, pepper, turmeric, cumin seeds, curry leaves, carom seeds and fenugreek seeds. The method involves roasting and grinding the spices into a paste, cooking vegetables and fish in the paste with tamarind juice and water, simmering for flavor to develop, finishing with mustard seeds and curry leaves, and garnishing before serving over rice.

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juni0001
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44 views2 pages

12 - Spice Fish Curry: (Sardines Curry, Salmon Curry)

This document provides a recipe for Spice Fish Curry. It lists the ingredients needed which include fish fillets or pieces, tamarind juice, tomatoes, asafoetida, mustard seeds, curry leaves and oil. It also lists the 12 spice ingredients including coconut, coriander seeds, shallots, garlic, ginger, red chillies, pepper, turmeric, cumin seeds, curry leaves, carom seeds and fenugreek seeds. The method involves roasting and grinding the spices into a paste, cooking vegetables and fish in the paste with tamarind juice and water, simmering for flavor to develop, finishing with mustard seeds and curry leaves, and garnishing before serving over rice.

Uploaded by

juni0001
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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12 - Spice Fish Curry

(Sardines curry, Salmon curry)

Ingredients-1 Fish fillets/pieces - 1 lb Tamarind juice - made from 2-3 tamarind (lemon sized tamarind ball or 1 tblsp of tamarind pulp) Tomato - 1 (optional) Asafoetida - 1/4 tsp Mustard seeds - 1/2 tsp Curry leaves - 1 strand Oil (preferably coconut oil/sesame oil) - 3-4 tblsp Green Chillies/banana peppers - (2 for garnish) Cilantro - for garnish Other veggies that can be added - Brinjal pieces, drumstick, banana peppers or raw mangoes Salt (preferably sea salt) - to taste

Ingredients-2 (12 spice) Dry/Fresh Coconut - 3 -4 tblsp Corriander seeds - 2.5 tblsp Shallot/ Pearl Onions (sambhar onions) - 5-6 Garlic - 5-6 cloves Ginger - 1/4 " piece Dry Red Chillies - 7 (or as needed) Pepper - 5-7 seeds Turmeric powder - 1/2 tsp Cumin seeds - 1 tsp Curry leaves - 2 strands Carom seeds - 1/4 tsp Fenugreek seeds - 5-8 seeds

Sardines Fish Curry Method 1. Heat oil in a small pan and roast the grated coconut with the onions, garlic, ginger and dry red chillies till the coconut turns nice and brown. Set aside to cool.

2. Similarly roast the corriander seeds, black peppercons, curry leaves, cumin seeds, fenugreek seeds and carom seeds too. ( Roasting each ingredient seperately is better but if you do not have time, you can roast everything together.) 3. Once everything cools grind everything together (all the spices under ingredients -2) to a fine paste and keep aside. 4. Heat little oil in a clay pot/deep pan. If you are adding any veggies, saute the veggies and tomato pieces till it is partly mashed up. 5. Add the ground spice masala, asafoetida and tamarind juice. Add required water and bring it to a boil. 6. Check for salt and add the fish pieces. Cover and cook it for 5-10 minutes. 7. Reduce the flame to the lowest and let the gravy simmer for another 15-20 minutes till the oil seperates from the gravy. 8. Heat little coconut/sesame oil in a pan and splutter the mustard seeds and curry leaves. Add this to the gravy. 9. Garnish with finely chopped cilantro and split green chillies. The final curry should have equal amout of spiciness from the masala, tanginess from the tamarind and salt. 10. Let the gravy rest for 2 hours before serving for the spices to enter the fish pieces nicely. Serve with hot plain white rice.

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