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- 500g fish diced
- 2onions
- 2 tomatoes
- 1 Tbl Pattu Ginger Garlic Paste
- 1 tsp mustard seed black
- 1tsp fenugreek seeds
- 3 tbl Pattu Fish Curry Powder
- Salt to taste
- Coraiander leaves for garnish
- Coconut milk 150ml (optional)
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Fry the seeds in oil till the sputter. Fry Onions till golden brown. Add ginger garlic paste and
tomatoes till the tomatoes are blanched. Add the fish and the curry powders. Add abt 3 -4 cups of
water. Cover and allow the chicken to be cooked. Add more water or coconut milk (optional) if a
water consistency is needed. For a thick gravy all the liquid to be evaporated. Garnish with
coriander leaves. Eaten hot with Pattu Basmathi Rice or Pattu Frozen Parata. |
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