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Devji Ni Machhi Athwa Colmi Ni Curry

Authenticparsicooking's picture
Ingredients
  Pomfret/500 g prawns, shelled, deveined and cleaned 500 Gram, filleted (white)
  Onion 1 Large, very finely chopped
  Tomatoes 2 , blanched and finely chopped
  Coconut milk 1 1⁄2 Cup (24 tbs) (extracted from 1/2 coconut)
  Tamarind 10 Gram, infused in 1/2 cup hot water (the size of a walnut)
  Lime juice To Taste (as required)
  Salt To Taste
  Sesame seed oil/Any other oil 1 Tablespoon
  Ginger piece 1 Inch
  Garlic pod 1 Large
  Turmeric powder 1 Teaspoon
  Dry red chillies 6 (Goa or Kashmiri)
  Cumin seeds 4 Teaspoon
  Coriander seeds 6 Teaspoon
  Cardamoms 2 , seeded
  Grated coconut 1⁄4
Directions

Rub fish with salt and lime juice and keep aside for half an hour.
Heat oil in a pan and fry onion on low heat till light brown.
Add ground spices, salt, tomatoes, strained tamarind juice and three cups water.
Simmer slowly for 5-8 minutes.
Add coconut milk and slowly bring to boil.
Simmer for five minutes.
Strain curry through a muslin cloth.
Return to pan and add fish and simmer till done.
Cool completely.
Leave for 1-2 hours before serving.
Reheat, add lime juice to taste and serve hot with boiled rice.
Note.
The longer any curry is kept before serving, the better the taste.
In fact it tastes even better the next day and it is a good idea to make it the day before, and keep it in the refrigerator, if it is to be served for lunch, or cook it in the morning for dinner.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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