| |
| Ingredients |
Quantity |
| Naimeen |
250
gms |
| Oil |
4
tsp |
| Fenugreek |
2
pinches |
| Onion |
2
tsp (long slices) |
| Ginger |
1/2 tsp (long
slices) |
| Chilli
powder |
2
tsp |
| Water |
3/4 cup (also a little for
soaking
tamarind) |
| Tamarind
(Kudampuli) |
3 or 4 pieces |
| Garlic |
1 tsp |
| |
Method
of preparation
|
1. Soak tamarind in little water.
2. Also
soak chilli powder in a 4 tsp of
water.
3. Heat oil and fry fenugreek and then add onion.
4. Sauté and add ginger.
5. Add the soaked chilli powder and when it is browned add the tamarind water and one cup more of water, sufficient to cook the fish.
6. Put fish,tamarind and salt and cook covered. When it boils add garlic.
7. Allow simmering and when the gravy has desired thickness remove from fire.
|
| |
| Courtesy:
Kayaloram Lake Resort,
Alappuzha |
|
|
|
|
