Скачать с ютуб अस्सल मालवणी फिश करी l Real Malvani Fish Curry l Too Easy to make🥰 в хорошем качестве

अस्सल मालवणी फिश करी l Real Malvani Fish Curry l Too Easy to make🥰

Konkani style fish curry made with coconut & red chillies combination. It's an authentic konkani dish serve with steamed rice. Staple diet of coastal people living along western coast of India🇮🇳. Must try once by everyone to their surprise. you'll love it. Do like share & subscribe our channel for such authentic recipes Konkani cuisines are eminent for using coconut liberally in distinct forms such as grated, fried, coconut paste and coconut milk. The spices used in Malvani fish curry recipe include dried red chillies, coriander seeds, peppercorns, cumin, cardamom, ginger and garlic. Some of the Malvani dishes use kokum, tamarind and raw mango. The Konkani Style Fish Curry requires a varied range of ingredients to produce a festival of flavors in your mouth. It ranks among one of the classic Malvani cuisines & traditionally it is prepared in earthen pots. It typically uses Pomfret, Kingfish or Makerel, which are easily available in Indian fish markets. Ingredients 1/2 kg any fish 2 Onion (Finely chopped) 2 tbsp Coconut oil 1/2 tsp Coriander seeds 4 Red chillies (Byadgi or Kashmiri) 1 cup Coconut (Grated) 1/4 tsp Turmeric powder Tamarind (Marble size) 1 tsp Salt Instructions Clean and wash the fish well and keep aside. To prepare the masala paste, heat a tadka pan and add 2 tsp coconut oil, 1/2 tsp coriander seeds and 4 broken red chillies. Fry until the coriander seeds turn aromatic and slighlty brown in colour. Transfer the above fried mixture into a mixie jar and add 1 cup grated coconut, 1/4 tsp turmeric powder, marble size tamarind and grind to a smooth paste by adding 1/2 a cup of water. Adjust water quantity while grinding. Transfer the ground paste into a bowl. Heat a thick bottomed pot and add 1.5 tbsp coconut oil. Add 2 finely chopped onion and fry until golden brown on medium low heat. Now, add the ground masala and 1 cup reserved water. Mix well. Add 1 tsp salt and mix well. Adjust salt according to the taste. Close the lid and boil for 10 minutes. Make sure to keep stirring between intervals otherwise the masala may stick to the bottom of the pan. When the raw smell of the masala disappears place fish pieces one by one in the curry. Gently shake the pot to submerge fish pieces in the curry. Do not use spatula to mix because it will break the fish. Boil for 5 minutes exactly. At this point fish colour changes from transparent to white. Turn off the heat.  Let the fish soak in all the spices. Serve after half hour.