FRIED FISH CURRY
Ingredients:-
Ayila/Mackerel - 6 pieces
Onion - 3 (big ones)
Ginger Juliennes - 1-1/2 tbsp
Garlic Juliennes - 1-1/2 tbsp
Curry leaves - 3 strands
Green Chillies - 2
Pepper Powder - 1 tsp
Turmeric Powder - 1-1/4 tsp
Kashmiri Chilly Powder - 2-1/4 tsp
Coriander Powder - 2 tsp
Salt - To taste
Oil - For frying
Thick coconut Milk - 1/2 cup
Vinegar - 3 tbsp or to taste
Water - 2 cups
Method:-
First clean the fish and make deep cuts on the fish. Clean it well once again. To this, add 1 tsp of pepper powder, 1 tsp of Kashmiri chilly powder, 1-1/4 tsp of turmeric powder, salt and keep it aside.
After 15 mins, in a pan, heat some oil (preferably coconut oil) and fry the marinated fish. Once done with frying keep the fried fish aside and to the same oil, add the ginger and garlic slices, slit green chillies and curry leaves and fry until the aroma comes out and then to this add chopped onions. Cook until the onions become translucent and then add 1-1/4 tsp of chilly powder and 2 tsp of coriander powder to this. Cook till oil separates. To this, add 2 glasses of water and 3 tbsp of vinegar. Check for salt. Once the mixture starts to boil add fried fish and the thick coconut milk. Give it a Swirl. Once again, check for salt and tanginess.
Do not eat it right away, let it sit for around 4 to 5 hours so that the fish can absorb the tanginess of the gravy.
Serve it with rice, chapati, paratha...etc
Ingredients:-
Ayila/Mackerel - 6 pieces
Onion - 3 (big ones)
Ginger Juliennes - 1-1/2 tbsp
Garlic Juliennes - 1-1/2 tbsp
Curry leaves - 3 strands
Green Chillies - 2
Pepper Powder - 1 tsp
Turmeric Powder - 1-1/4 tsp
Kashmiri Chilly Powder - 2-1/4 tsp
Coriander Powder - 2 tsp
Salt - To taste
Oil - For frying
Thick coconut Milk - 1/2 cup
Vinegar - 3 tbsp or to taste
Water - 2 cups
Method:-
First clean the fish and make deep cuts on the fish. Clean it well once again. To this, add 1 tsp of pepper powder, 1 tsp of Kashmiri chilly powder, 1-1/4 tsp of turmeric powder, salt and keep it aside.
After 15 mins, in a pan, heat some oil (preferably coconut oil) and fry the marinated fish. Once done with frying keep the fried fish aside and to the same oil, add the ginger and garlic slices, slit green chillies and curry leaves and fry until the aroma comes out and then to this add chopped onions. Cook until the onions become translucent and then add 1-1/4 tsp of chilly powder and 2 tsp of coriander powder to this. Cook till oil separates. To this, add 2 glasses of water and 3 tbsp of vinegar. Check for salt. Once the mixture starts to boil add fried fish and the thick coconut milk. Give it a Swirl. Once again, check for salt and tanginess.
Do not eat it right away, let it sit for around 4 to 5 hours so that the fish can absorb the tanginess of the gravy.
Serve it with rice, chapati, paratha...etc
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