Curry Leaves, Coriander, Cumin, Tamarind, Dry Ginger, Turmeric Garlic, Curry Leaves
RECIPE:
Before you begin : To cook 750 gms. of fish, cut into 1/2 inch cubes. Rub the pieces with lemon juice and salt keep aside for half hour. Gently fry to golden colour, drain and keep warm.
Saute 2 chopped onions for 10 min, drain oil and add 1/2 cup yogurt. Blend it and stir for 3 min on medium heat adding 1 tsp ginger garlic paste.
When brown, add 2 chopped tomatoes, 2 tsp RRG Fish Curry Masala, 1/2 tsp RRG Tikhalal, 1/2 tsp RRG Turmeric Powder stirring till thickened. Add fish, cover, simmer for 2 min and garnish with 2 tsp fresh coriander leaves.
Before you begin : To cook 750 gms. of fish, cut into 1/2 inch cubes. Rub the pieces with lemon juice and salt keep aside for half hour. Gently fry to golden colour, drain and keep warm.
Saute 2 chopped onions for 10 min, drain oil and add 1/2 cup yogurt. Blend it and stir for 3 min on medium heat adding 1 tsp ginger garlic paste.
When brown, add 2 chopped tomatoes, 2 tsp RRG Fish Curry Masala, 1/2 tsp RRG Tikhalal, 1/2 tsp RRG Turmeric Powder stirring till thickened. Add fish, cover, simmer for 2 min and garnish with 2 tsp fresh coriander leaves.