The first picture shows the Nathal (Anchovies) Kurumulakittathu or fish curry made with pepper as the main ingredient. Things you need:
Fish-Nathal (Anchovies) -1/2 kg serves 4
Pepper - freshly ground - 2 tsp OR to taste
Ginger - peeled and finely chopped - 1 tsp
Garlic - peeled and finely chopped - 1/2 tsp (about 2 garlic cloves)
Salt - to taste Oil - 1 tsp
Curry leaves - 1 strand
Turmeric and Red Chilly powder - 1/2 tsp each
Method:
- Add a cup of water to the fish in the earthen bowl(preferable, but if you do not have one, you may use normall cooking pan) along with ginger, garlic, salt, turmeric, red chilly powder, and bring to boil on medium flame
- Lower the flame and ensure that the fish is cooked
- Add pepper, Curry leaves, and oil
Serve with rice, chapathi, puttu or dosa
The second picture below, shows Pomphret Fry. Things you need:
Fish - Pomphret - medium sized - 1/2 kg serves 4
Turmeric, Chilly powder
Salt - to taste
Oil - 3-4 tbsp
Method:
- Mix turmeric, chilly powder and salt into a thick paste with water
- Rub the paste onto the sliced fish pieces
- Heat oil in a frying pan and add the sliced fish
- Ensure that both sides of the fish pieces are fried well
Serve with rice, chapathi as a side dish, or as it is.
My mom, and therefore I, do not use readymade ginger-garlic paste available in the market. We prepare ginger garlic paste afresh. Wherever ginger and garlic are mentioned in the recipe, you may use the ginger garlic paste according to taste. Feel free to improvise and add curry leaves or garnish with coriander leaves depending on the dish.
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