Fish - Hi Mom
How To Make Cake, On this share Fish, I have provide any thing about cake
you must see
Fish
Meen Manga Curry
Kerala style fish curry with raw mango.Cooking Time: 30 to 35 minutes
Prep Time: 5 minutes
Serves:
3 to4Ingredients:
- Fish,medium size pieces- 400 gms
- Garlic,finely chopped - 1/2 tsp
- Ginger ,finely chopped - 1 tsp
- Shallots,sliced - 2 tbsp
- Curry leaves - few
- Raw Mango,sliced - 1 medium (depending on the sourness you many need more or less)
- Green chilies,cut vertically - 2 ( or according to taste)
- Water - or as required
- Salt - to taste
- Coconut oil - as required
For coconut paste:
- Grated coconut- 1/2 cup
- Turmeric powder - 1/4 tsp
- Coriander powder - 1 tsp
- Kashmiri chili powder - 1 to 1.5 tsp( according top taste)
- Water - as required
For Tempering:
- Coconut oil- as required
- Mustard seeds - 1/4 tsp
- Curry leaves - Few
- Shallots,sliced - 2
Instructions:
In a blender,combine together all the ingredients listed under " For coocnut paste" and grind to form a smooth paste.Keep aside.
Heat oil a manchatti/clay pot.Add garlic,ginger,shallots,curry leaves,raw mango and green chilies.Saute for about 30 seconds.Next add the prepared coconut paste and required amount of water.Add salt to taste.Bring this to a boil.Add the fish and mix gently.Cover and cook over medium flame, until fish is done and the gravy turns thick.
Once the gravy turns thick.Heat oil in a pan and add the mustard seeds.Let it splutter.Add curry leaves and shallots and saute until it turns golden brown.Add this to the curry.Switch off the flame,cover and let stand for atleast 10 minutes before serving.NOTES- As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.
Meen Manga Curry
Kerala style fish curry with raw mango.Cooking Time: 30 to 35 minutes
Prep Time: 5 minutes
Serves:
3 to4Ingredients:
- Fish,medium size pieces- 400 gms
- Garlic,finely chopped - 1/2 tsp
- Ginger ,finely chopped - 1 tsp
- Shallots,sliced - 2 tbsp
- Curry leaves - few
- Raw Mango,sliced - 1 medium (depending on the sourness you many need more or less)
- Green chilies,cut vertically - 2 ( or according to taste)
- Water - or as required
- Salt - to taste
- Coconut oil - as required
For coconut paste:
- Grated coconut- 1/2 cup
- Turmeric powder - 1/4 tsp
- Coriander powder - 1 tsp
- Kashmiri chili powder - 1 to 1.5 tsp( according top taste)
- Water - as required
For Tempering:
- Coconut oil- as required
- Mustard seeds - 1/4 tsp
- Curry leaves - Few
- Shallots,sliced - 2
Instructions:
In a blender,combine together all the ingredients listed under " For coocnut paste" and grind to form a smooth paste.Keep aside.
Heat oil a manchatti/clay pot.Add garlic,ginger,shallots,curry leaves,raw mango and green chilies.Saute for about 30 seconds.Next add the prepared coconut paste and required amount of water.Add salt to taste.Bring this to a boil.Add the fish and mix gently.Cover and cook over medium flame, until fish is done and the gravy turns thick.
Once the gravy turns thick.Heat oil in a pan and add the mustard seeds.Let it splutter.Add curry leaves and shallots and saute until it turns golden brown.Add this to the curry.Switch off the flame,cover and let stand for atleast 10 minutes before serving.NOTES- As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.
Meen Manga Curry
Kerala style fish curry with raw mango.Cooking Time: 30 to 35 minutes
Prep Time: 5 minutes
Serves:
3 to4Ingredients:
- Fish,medium size pieces- 400 gms
- Garlic,finely chopped - 1/2 tsp
- Ginger ,finely chopped - 1 tsp
- Shallots,sliced - 2 tbsp
- Curry leaves - few
- Raw Mango,sliced - 1 medium (depending on the sourness you many need more or less)
- Green chilies,cut vertically - 2 ( or according to taste)
- Water - or as required
- Salt - to taste
- Coconut oil - as required
For coconut paste:
- Grated coconut- 1/2 cup
- Turmeric powder - 1/4 tsp
- Coriander powder - 1 tsp
- Kashmiri chili powder - 1 to 1.5 tsp( according top taste)
- Water - as required
For Tempering:
- Coconut oil- as required
- Mustard seeds - 1/4 tsp
- Curry leaves - Few
- Shallots,sliced - 2
Instructions:
In a blender,combine together all the ingredients listed under " For coocnut paste" and grind to form a smooth paste.Keep aside.
Heat oil a manchatti/clay pot.Add garlic,ginger,shallots,curry leaves,raw mango and green chilies.Saute for about 30 seconds.Next add the prepared coconut paste and required amount of water.Add salt to taste.Bring this to a boil.Add the fish and mix gently.Cover and cook over medium flame, until fish is done and the gravy turns thick.
Once the gravy turns thick.Heat oil in a pan and add the mustard seeds.Let it splutter.Add curry leaves and shallots and saute until it turns golden brown.Add this to the curry.Switch off the flame,cover and let stand for atleast 10 minutes before serving.NOTES- As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.
