FISH WITH RAW MANGO

INGREDIENTS

Pink perch/Snapper(Sankara) or Seer fish-6 Nos or 500gms
Onion medium-4
Ripe red tomatoes-6
Coconut-3 Nos (3inches pcs)
Red chilly powder-1-1/2 tsp
Turmeric powder-¼ tsp
Coriander powder-1-1/2 tsp
Cumin powder-½ tsp
Raw mango-1
Fenugreek seeds(Methi)-½ tsp
Mustard-½ tsp
Whole red chillies-3
Green chillies-4
Garlic cloves-10
Curry leaves
Coriander leaves
Salt
Oil

METHOD

1. Slice the onions, fry till brown
2. Grind the fried onions with tomatoes and coconut.
3. Heat oil, put in mustard,methi, red chillies, curry leaves,garlic, sauté for a minute.
4. Add the grounded paste, sauté well.
5. Add red chilly powder, turmeric powder, corander powder and cumin powder, sauté very well, add little water, let the masalas blend together.
6. Cut raw mango into small squares, add to the masala, sauté well, add required quantity of water.
7. When masala boils, add the fish, some curry and coriander leaves, 3 or 4 green chillies, simmer for 15 minutes.
8. Add salt to taste.

FISH FRY

INGREDIENTS

Pink perch/Snapper fish(sankara)-5
Garlic paste-1 tsp
Red chilly powder-1 tsp
Turmeric powder-1-1/4 tsp
Coriander powder-1 tsp
To be ground into a fine paste:
Green chillies-2
Cumin-1 tsp
Pepper-1/2 tsp
Coriander leaves-few
Salt
Oil

METHOD

1 Marinate the fish with all the above masalas for 1 hour.
2 Shallow fry.
3 Garnish with coriander leaves.

MACHI KA KHATTA

INGREDIENTS

Pink perch/Snapper fish (sankara)-6 nos
Onion medium size-2
Ripe red tomatoes-5
Coconut pieces (2 inches)-3
Red chilly powder-1-1/2 tsp
Turmeric powder-¼ tsp
Coriander powder-2 tsp
Tamarind-size of lemon
Salt-to taste
Curry leaves-few
Green chillies-2
Coriander leaves-few
To be roasted and powdered:
Cumin-1 tsp
Fenugreek seeds(methi)-1/4 tsp
Mustard seeds-1/4 tsp


METHOD

1. Blend onions, tomatoes, coconut into a very fine paste.
2. Add the blended paste in a vessel, put red chilly powder, coriander powder, turmeric powder, the powdered masala, few curry leaves, tamarind water and oil and mix everything well and keep it on the stove.
3. Let it boil for about 10 minutes.
4. Add fish to the boiling mixture ,simmer, add green chillies, coriander leaves, curry leaves and leave for 'dum" for about 10 minutes.