The last few weeks have been crazy busy with a toddler down with a cold which never seems to go away. And, with the husband being away for a few days in between it just got worse. As usual, or as my better/bitter half puts it, when it rains it pours. To end the quick eats and meals I prepared for about three odd weeks, my taste buds cried for something which reminded it of home in India and also something other than chicken. I decided on cooking some fish kohzlambu/gravy. It did the trick of making the trio a happy family!!
If you ever need something to remind you of home or just maybe to eat something Indian then give this a try.
Ingredients:
1. Heat oil in a kadai/wok and add fennel seeds ands sauté for a min.
2. Add onions and garlic, sauté for 30secs. Then add the tomato and sauté well.
3. Add the spices mentioned under the sauté and grind heading and cook till the raw smell goes away, about a minute. Next add the grated coconut and mix well. Blend the mixture well into a paste.
4. In the same kadai/wok, heat a tablespoon of oil. Add mustard seeds and once it starts to crackle add onions and curry leaves, season with salt and sauté well.
5. Next add the coconut paste, mix well and cook till the oil separates.
6. Add the tamarind pulp and water and bring the mixture to a boil.
7. Add the fish pieces and let it cook about 8 to 10 minutes or till the required gravy consistency os reached.
8. Garnish with coriander leaves and serve with rice, paratta or idlis.
This, for me, was heaven on a plate and it gets better when you hear your husband say that it was exactly what he needed and even better still when your toddler eats without a complaint.
Bon appetit!!
If you ever need something to remind you of home or just maybe to eat something Indian then give this a try.
Ingredients:
- Fish - 1/2 kg ( I used Australian mackerel, but you can use any big fish)
- Oil - 1 tblsp
- Mustard seeds - 1 tip
- Onion - 1 large, finely chopped
- Curry leaves - a sprig
- Coriander leaves - a handful, finely chopped
- Tamarind pulp - 1 tblsp
- Oil- 1 tblsp
- Fennel seeds- 1 tblsp
- Onions - 1 large
- Garlic cloves - 4
- Tomato - 1 large, chopped
- Chilli powder - 1 tblsp
- Turmeric powder - 1 tsp
- Coriander powder - 2 tblsp
- Coconut -1/2 cup grated ( I used desiccated coconut)
1. Heat oil in a kadai/wok and add fennel seeds ands sauté for a min.
2. Add onions and garlic, sauté for 30secs. Then add the tomato and sauté well.
3. Add the spices mentioned under the sauté and grind heading and cook till the raw smell goes away, about a minute. Next add the grated coconut and mix well. Blend the mixture well into a paste.
4. In the same kadai/wok, heat a tablespoon of oil. Add mustard seeds and once it starts to crackle add onions and curry leaves, season with salt and sauté well.
5. Next add the coconut paste, mix well and cook till the oil separates.
6. Add the tamarind pulp and water and bring the mixture to a boil.
7. Add the fish pieces and let it cook about 8 to 10 minutes or till the required gravy consistency os reached.
8. Garnish with coriander leaves and serve with rice, paratta or idlis.
This, for me, was heaven on a plate and it gets better when you hear your husband say that it was exactly what he needed and even better still when your toddler eats without a complaint.
Bon appetit!!
No comments:
Post a Comment