|
|
Instructions |
|
|
|
--Drizzle white vinegar over fish fillets. --Sprinkle a pinch of salt over the fillets too. --Heat to medium heat, 1 Tbl Coconut Oil. --Lightly fry fish on both sides and set aside.
|
|
|
|
--Add chopped onions and salt to taste in the Coconut oil. --Fry the onions until deep golden brown. --Set aside to cool a little bit.
--Grind Fenugreek and sesame seeds until powdered. --Add onions and a little water to make a paste.
|
|
|
|
--Add 3 Tbl oil to a large deep fry pan and heat. --Add Mustard seed and Cumin seed until they pop. --Add chilis --Add Tumeric, onion paste, stir well. --Add ginger. --Add garlic. --Mix. --Add curry leaves. --Add chili poweder, Cumin poswer, Coriander powder. --Add chopped tomatos,and Tamarind juice.
|
|
|
|
--Bring to a boil, when froth disappears and oil drops show up on top, reduce heat to simmer. --Add Coconut milk, simmer 10 minutes. --Add fish and simmer 15 minutes.
Best let to sit for several hours or next day so that fish absorbs the spices.
|
|
|
| Serving
Suggestions |
|
|
Serve with rice and or flat breads.
|
|
|
Originally Submitted
7/3/2011
|
