Fish curry

RECIPE - सी.के.पी पद्धतीचे मच्छीचे कालवण - C.K.P Syle Fish Curry

RECIPE - MARATHI

RECIPE - ENGLISH

Ingredients:

1 no. - Fish of your choice - Pomfret(Butter Fish) OR Surmai(King Mackerel/SeerFish) OR Halwa(Black Pomfret) OR Saranga(Silver Pomfret with a black back)

1/2 teaspoon Haldi(Turmeric Powder)

1/2 bowl Chinch Kol(Tamarind Pulp)

2 Teaspoon Green Paste(Ginger, Garlic and Green Chilly)

3 teaspoons Red Chilly Powder

1 Curry Spoonful Oil

2 Garlic leaves

1/2 Bowl Coconut thinly diced OR 1 bowl Coconut Milk

Salt as per taste

Preparation:

Cut the Fish into the desired size pieces and wash them well. Apply all the Masala(Haldi, Chinch(leave some for later), Green paste and Chilly powder) to the Fish and let it marinate for 30 minutes.

Generally flatter kadhai's are used for preparing curries. Take once such kadhai and heat Oil in it. Once heated, add the Garlic leaves till they turn reddish. Reduce the flame to low and add the marinated Fish pieces. Mix it well and add the leftover Chich kol(Tamarind pulp). Add 1/2 bowl water to the kadhai.(You must have used a vessel to marinate the fish earlier. You can also add water to this vessel and use this masala water). 

Stir it for 5 minutes on a low flame. Add the Coconut water OR 1/2 bowl thinly diced Coconut, as desired. Add more water if required based on your preference for desired Curry thickness. Switch off the flame once the Curry boils. 

Tastes Best with Hot Steamed Rice!

THANK YOU