Masala fried crush curry 🐟!!

Prep Time:

0

Cook Time:

0

Serves:

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About the Recipe

<p>Nutrition Facts</p><p>Amount Per ServingCalories 28 Calories from Fat 9% Daily Value*Fat 1g2%Saturated Fat 1g6%Sodium 421mg18%Potassium 74mg2%Carbohydrates 5g2%Fiber 1g4%Sugar 1g1%Protein 1g2%Vitamin A 557IU11%Vitamin C 5mg6%Calcium 15mg2%Iron 1mg6%</p>

Ingredients

coriander seeds (sabut dhaniya)| large pinch turmeric powder (haldi)| Pomfret| tamarind paste|besan|black pepper powder|black peppercorns (sabut kali mirch)|cloves garlic|Coriander Powder|Cumin powder|cumin seeds (jeera)|Garam Masala|Ginger|grated coconut, fresh, about 20 grams|kashmiri red chilli powder|Lemon juice|red chilli powder, preferably kashmiri|salt|to taste salt|Turmeric Powder

Preparation

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Grind ginger and garlic to make a smooth paste. You can use ready paste too.

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Mix all the other ingredients in this paste

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Apply this paste over pomfret and keep aside for 10 minutes.

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Heat oil for frying in a pan.

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Once the oil is hot, place the fish in the pan and fry from the sides for 5 minutes each until nicely browned.

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Tip grated coconut into a wet grinder or small blender. Add black peppercorns, cumin seeds, red chilli powder, turmeric powder, coriander seeds, and 1 tablespoon tamarind paste. Add 1 to 2 tablespoons water, if needed, to run the grinder. Grind to a smooth paste.

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Add 1 tablespoon water and 1 teaspoon salt and cover the pan with a tight-fitting lid. Cook for 4 to 5 minutes. Uncover and toss in sliced green chillies, reserved coconut spice paste, and tamarind paste.

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In a separate bowl, combine coconut milk and rice flour. Pour this mixture onto the fish. Stir very gently, moving your spatula from the outer part of the kadhai / pan inwards carefully, without breaking the pieces of fish. Stir till the coconut curry paste, coconut milk, and tamarind paste are all well combined. Remove from heat just before the curry comes to a boil.

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