Sunday, March 13, 2016


300 - 400gm fishes ( I use whole medium size
white pomfret  fishes, cleaned )
2 ladies finger cut ( In a pan add little oil, salt & toasted for 1 minute keep aside )

2-3 tbsp gingerly oil
1 tsp mixed spices ( mustard seeds, fenugreek,
fennel seeds, cumin, white dal )
1 dried chili cut small
1 onion sliced
3 cloves garlic sliced
1 inch ginger sliced
2 green chilies sliced
1 stalk curry leaves

C: Mix together into paste
1 tbsp chilly powder
1 tbsp coriander powder
1 tbsp fish curry powder
½ tsp turmeric powder
Water to make paste
Extra water for cooking

1 murungai ( drumstick, clean & cut )
1 tomato cut
1 -2 tbs tamarind paste ( more or less )
Salt to taste
200 ml coconut milk

Coriander leaves for garnishing


Heat up clay pot, add oil fry the mixed spices,
dried chili & curry leaves.

Add in onion, ginger, garlic & green chilly
fry until light brown.

Add C fry for few seconds, add
extra water let it boil.

When the curry start to boil add murungai,
& salt cover & cook.

When the murungai ½ cooked add tomato,
tamarind paste continue cooking.

Now add in the fishes, coconut milk, ladies fingers
cover & cook in slow fire for few minutes ( don’t overcook the fish ).
Add coriander leaves, remove from fire.

Cover & keep till served.

Serve with plain hot Rice, Breads, Chapatti, Nan etc.  

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