Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, hilsa fish curry - south indian fusion style. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Hilsa Fish Curry - South Indian Fusion Style is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Hilsa Fish Curry - South Indian Fusion Style is something which I have loved my entire life. They’re fine and they look wonderful.
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.
To get started with this particular recipe, we must first prepare a few components. You can have 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
- Make ready 2-3 tbsp oil
- Prepare 2-3 dry red chilies
- Get 1 tsp mustard seeds
- Get 1/4 tsp asafoetida
- Get 1 onion, chopped
- Take 1 inch ginger, chopped
- Prepare 2-3 garlic cloves, chopped
- Get 1-2 sprig curry leaves
- Prepare to taste salt
- Take 1/2 tsp. turmeric powder
- Get 1 tsp coriander powder
- Prepare 1 tsp red chilli powder
- Make ready 2 green chilies, slit
- Make ready 2-3 tbsp fresh grated coconut
- Get 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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