- Meal Type
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Cooking Time
Preparation Time : 15
Cook Time : 30
Total Time : 45
Ingredients
Serves 4
Choora 1 kgs
Mustard seed 1/2 tsp
Fenugreek seed 1 pinch
Asafoetida/ kayam podi 2 pinch
Shallots 15 nos
Garlic sliced 6 nos
Ginger sliced 1 piece
Green chilly 3 nos
Curry leaves 1 sprig
Coconut oil 2 tbsp
turmeric powder 1/2 tsp
Kashmiri chilli powder 1 tbsp
Chilli powder 1 tbsp
Kashmiri chilli powder 1 tbsp
regular chilli powder 1 tbsp
Kudam puli/gamboge (Wash and soak them 1/4 cup warm water for atleast 15 -20 min) 2-3 nos
Salt to taste 2-3 tsp
Directions
Heat coconut oil in a clay pot/ manchatti and splutter fenugreek seed, mustard seeds.
Add shallots, ginger, garlic, green chillies and curry leaves and saute till they turn light brown.
Then add turmeric powder, chilly powder and saute till the raw smell goes. Add the soaked kudampulli/gambooge along with water. Add more water. Mix well and keep it covered till it boils.
Once the gravy starts to boil add fish pieces.
Next, add the salt and one pinch asafoetida/kayam podi.
Keep covered and cook on a low flame till the oil starts to float on top of the curry. Once the gravy thickens add one pinch asafoetida/ kayam podi.
Roopa's Kitchen
36 Recipes