Machhi Ni Kari
|Deveined prawns||3 Cup (48 tbs)|
|Kashmiri red chillies||16|
|Coriander seeds||2 Tablespoon|
|Sesame seeds||1 Tablespoon|
|Chana/Grams||1⁄4 Cup (4 tbs)|
|Cashew nuts||1⁄2 Cup (8 tbs)|
|Tamarind pulp||1⁄2 Cup (8 tbs)|
1. Wash the fish or prawns, apply salt and set aside.
2. Take a large, open mouthed vessel. Pour half a cup or more of oil. Place it on the stove and add the curry leaves to it. When the oil gets hot add all the ground masala, the green chillies and fry well till red. Add any water left over from the masala as well as the coconut milk and stir well. Add salt to taste. If you feel that you will be needing more liquid add one cup of water at a time. Bring to a boil and put in the prawns or fish, lower the flame and allow to simmer for ten minutes for fish and 20 minutes for prawns. Wash kokum and add.to the curry.
3. Clean the drumsticks, cut each into three, four or six pieces and cook till tender in salted water. Drain the water
and put the drumsticks into the curry along with the tamarind pulp. Cook for a few minutes longer. When in season add one to two raw, peeled mangoes cut into quarters.
Serve with boiled basmati rice, onion salad and papads.