Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, lady fish curry. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Lady Fish Curry is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Lady Fish Curry is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook lady fish curry using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Lady Fish Curry:
- Prepare 1 kg Lady Fish
- Make ready 200 ml tamarind juice
- Prepare 1 tablespoon red chilli powder
- Get 1 tablespoon coriander powder
- Take pinch turmeric powder
- Make ready to taste Salt
- Make ready 200 ml water
- Take For tempering
- Make ready 1 tablespoon Gingelly oil
- Take 1/2 teaspoon mustard seeds
- Take 1/2 teaspoon Saunf/fennel seeds
- Prepare 1/2 teaspoon Methi (fenugreek)seeds
- Prepare 2 tsp Curry leaves
- Take For Grinding
- Prepare 2 tablespoon Grated Coconut
- Get 10 black pepper corn
- Prepare 1 teaspoon whole jeera/cumin seeds
- Make ready 6 shallots of small onions
Steps to make Lady Fish Curry:
- Clean the fish, marinate fish with little salt, turmeric and red chilli powder for 10 minutes
- Take earthen clay pot, do the tempering
- Add the grinded masala into the tempering, give it a good mix
- Now add the chilli powder, coriander powder and turmeric powder. Adjust salt and saute for 3 minutes
- Add little water and tamarind juice, make it boil for 10mins till raw smell of the tamarind goes
- Now add the marinated fish 🐟 one by one into the boiling gravy
- Let it boil for 7 minutes so the fish will cook well in the tamarind gravy
- Now the Lady Fish curry is ready to serve with steamed rice and it also goes well with idli and dosa
- Note: Always use earthern clay pot for fish curry for enhanced taste.
- Usually any fish curry has irresistible taste on the next day of cooking (fish will absorb the tangy taste with masala)
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