Name: Fish Papaas with sauteed masala
Yield: 4 servings
Ingredients: 12 kg fish, cleaned and sliced; 1 tablespoon coriander powder; 12 teaspoon red chili powder; 14 teaspoon turmeric powder; 18 teaspoon black pepper; 2 tablespoons oil; 1 teaspoon mustard seeds; 2 pinches fenugreek seeds; 12 cup onion, slices; 12 cup coconut milk (obtained from 1 cup of grated coconut); 1 teaspoon ginger, slices sliced thin and long; 12 cloves garlic, peeled,washed and finely chopped; 3 green chilies, washed and half slit; 10 fresh curry leaves, washed and torn; 12 cup water; salt; 4 pieces of fish tamarind pulp

Servings: 4 Personen

12 kg fish, cleaned and sliced
1 tablespoon coriander powder
12 teaspoon red chili powder
14 teaspoon turmeric powder
18 teaspoon black pepper
2 tablespoons oil
1 teaspoon mustard seeds
2 pinches fenugreek seeds
12 cup onion, slices
12 cup coconut milk (obtained from 1 cup of grated coconut)
1 teaspoon ginger, slices sliced thin and long
12 cloves garlic, peeled,washed and finely chopped
3 green chilies, washed and half slit
10 fresh curry leaves, washed and torn
12 cup water
salt
4 pieces of fish tamarind pulp

1
Grind corriander, chilli and turmeric powders.
2
Mix the pepper powder with it.
3
Heat oil in a pot.
4
Add mustard seeds and allow to splutter.
5
Once they stop spluttering, add onion, ginger, garlic, green chillies and curry leaves.
6
Stir-fry until the raw smell of ginger and garlic is gone.
7
Add the ground masala and continue to stir-fry on low flame.
8
Pour the water into the sauteed masala.
9
Add tamarind.
10
When it boils, add the fish and mix well.
11
After a few minutes, add salt to taste.
12
Mix well.
13
Add the coconut milk when the gravy thickens.
14
Bring to a boil.
15
Remove from flame and serve hot!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fish Papaas with sauteed masala

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