Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hilsa fish curry - south indian fusion style. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Hilsa Fish Curry Recipe Cooking Village Food Awesome Cooking Bengali Style Ilish-Hilsa Fish Click to Subscribe for more videos. South Indian fish curry is a spicy and tangy curry with a hint of coconut flavor. It is a delicious curry that goes well with the white rice.
Hilsa Fish Curry - South Indian Fusion Style is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Hilsa Fish Curry - South Indian Fusion Style is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook hilsa fish curry - south indian fusion style using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Hilsa Fish Curry - South Indian Fusion Style:
- Get 4-5 pieces Hilsa Fish
- Take 2-3 tbsp oil
- Prepare 2-3 dry red chilies
- Prepare 1 tsp mustard seeds
- Make ready 1/4 tsp asafoetida
- Get 1 onion, chopped
- Take 1 inch ginger, chopped
- Get 2-3 garlic cloves, chopped
- Get 1-2 sprig curry leaves
- Get to taste salt
- Take 1/2 tsp. turmeric powder
- Prepare 1 tsp coriander powder
- Get 1 tsp red chilli powder
- Prepare 2 green chilies, slit
- Prepare 2-3 tbsp fresh grated coconut
- Prepare 2-3 tbsp coriander leaves, chopped
This South Indian fish curry recipe, also called meen kulambu, is a delicately flavored dish infused with tangy tamarind that can be served with idli (a savory. Open the cover and check whether fish is cooked. Sprinkle some salt and serve hot. Serve South Indian Style Fish Curry along with Steamed Rice.
Steps to make Hilsa Fish Curry - South Indian Fusion Style:
- Marinate the fish with a pinch of salt and turmeric powder for 10 minutes.
- Heat oil in a pan and temper with dry red chilies and mustard seeds.
- After it stops spluttering, add the onion, ginger, garlic, asafoetida and curry leaves. Saute till light brown.
- Add all the sry spices and give it a stir.
- Add the marinated fish and green chilies. Cover and cook on a low flame for 4-5 minutes. Turn the fish halfway through.
- Add the fresh coconut and cook, covered for another 2 minutes.
- When done, switch off the flame and garnish with coriander leaves.
- Serve with plain steamed rice.
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