Thanks to all who gave me suggestions about different fishes at my tilapia in spices post. I will be trying them all soon. This is another dish which I have been preparing, lot many times these days. It is inspired by Kerala style fish curry .
Ingredients: 1 cup tomato 1 cup yogurt(curds) 1 tea spn ginger-garlic paste (freshly made) 1 tea spn coriander seeds 2-3 strands coriander leaves 3 cloves 1″ cinnamon 7-8 curry leaves 1/2 tea spn cumin seeds 1/2 tea spn chilli powder Salt
Fish(Grilled/fried): 1/2 lb(about 0.22kgs) any white fish fillets 1/2 tea spn chilli powder A pinch turmeric Salt
If you need more gravy, increase the amount of yogurt and tomato.
Method: Apply chilli powder, turmeric, salt to the fish and leave it for around 30mins. Shallow fry the pieces on a tava or grill them on a grill pan (I grilled them) till they are done. Take them on a plate and keep aside. Heat a little oil and add cloves, cinnamon, coriander seeds. Powder them. Heat a little oil in a vessel( kadai ) and add cumin seeds. When they pop, add curry leaves, ginger-garlic paste, spice powder and fry for few minutes till the raw smell goes off. Now add chilli powder, yogurt(curds), tomatoes, salt and cook till the tomatoes become mushy and gravy becomes thick. (yogurt separates when you heat it, but that is fine, cook till all the water evaporates). At this point, I picked up few tomato peels from the gravy and ground them to get a better texture to the gravy . Now add enough water to bring the gravy to required consistency. Carefully slide in the fish. Cook for couple of minutes. Do not mix too much after adding fish, tilapia is very delicate, it will fall apart if mixed again and again. Garnish with coriander leaves and take off the heat.
Serves : 2 Preparation time : 20mins
PS: For a better consistency, instead of adding tomatoes and frying them, blanch them in water for few minutes, grind and add. Do not use yogurt/curd that is very sour.
This recipe is inspired by baingan ka bhartha – roasted and peeled eggplant with spices. I was actually making bhartha , but last moment, I added a little twist to it by adding avrekaLu . It made a very tasty and quick side dish.
Ingredients: 1 big eggplant 1/4 tea spn mustard seeds 1/2 tea spn red chilli powder 1/2 tea spn coriander seeds 1/4 tea spn cumin seeds 4-5 curry leaves 1/4 cup tomato 1/4 cup avrekaLu Salt Oil
Method: Cook avrekaLu and keep aside. Roast eggplant( like in this recipe ). Peel the skin. Crush the coriander seeds, do not make the powder very fine. Heat oil. Add mustard seeds, cumin seeds, curry leaves. When they are fried, add crushed coriander seeds. Add tomato, chilli powder, salt and cook for few minutes. Now add cooked avrekaLu , eggplant, cover the lid and cook for few minutes. Serve hot.
Serves : 2 Preparation time : 30mins
