Wednesday, October 26, 2011

Fish Curry Without Coconut by Lonet Vaz Pereira


500  grams skinless firm white fish slices or pieces well washed
1  tablespoon(s) finely sliced garlic
1  tablespoon(s) ginger 
4  green chilies slit
1  medium onion(s) finely sliced
1  teaspoon(s) red chili powder
½  teaspoon(s) turmeric powder
1  small raw mango sliced or tomato chopped
2  cup(s) water
1  sprig(s) curry leaves
2  tablespoon(s) oil
salt to taste


Heat the oil in a heavy-bottomed pan till hot. Add the garlic, ginger, green chilies, and onions. Sauté for about 4 minutes. Add the turmeric powder, red chilli powder, curry leaves and salt. Sauté briefly.
Add the water and raw mango slices / chopped tomato. Bring to a boil. Drop in the fish and mix gently. Cover and cook on low for about 10 minutes or till the fish is cooked and the gravy is semi-dry.
For a sour taste, either vinegar, lime juice or tamarind paste can be used in place of raw mango or tomato.

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