This spicy, tangy and aromatic coconut based curry is prepared using baby shark fish / Sura(in Tamil). This fish has very less bones, so kids love to eat without any fuss.
Sura fish fry is a hit in our family; soon will try to post the recipe.
I have already tried, Sura Puttu(scrambled fish stir fry) and Shark fish cutlet. Do check this.
Sura fish fry is a hit in our family; soon will try to post the recipe.
I have already tried, Sura Puttu(scrambled fish stir fry) and Shark fish cutlet. Do check this.
Prepare and enjoy this lip smacking gravy with your family members!
Ingredients:
PREP TIME
15 min
COOK TIME
TOTAL TIME
30 mins
Recipe for Shark Fish Curry
Recipe type: Main course
Cuisine: South India
Serves: 3 to 4 (approximately)
Ingredients:
Shark / Sura meen - 250 grams (deskinned and cut into desired shape)
Shallots -10 piece / Big onion - 1
Tomato -1 (finely chopped)
Garlic - 5 cloves (finely chopped)
Turmeric powder – ½ tsp
Red chilli powder - 2 tsp
Corriander powder - 4 tsp
Tamarind – 1 big gooseberry size
For seasoning:
Mustard seeds - ½ tsp
Fenugreek seeds – ¼ tsp
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp
To roast:
Directions:
Heat oil in a small pan, roast the pepper,cumin and fennel seeds. Once it is done, grind it along with ginger, garlic, onion and grated coconut by adding little water into smooth paste.
Take a wide kadai, add oil and season with mustard, fenugreek seeds and curry leaves.
Once it splutters, add chopped onion and minced garlic with little salt. Sauté them nicely till the onion becomes translucent.
After that add chopped tomatoes and red chili powder. Sauté.
Once the tomato becomes soft, add tamarind juice, coconut paste, coriander powder and water to dilute the gravy. Mix well.
Stir well and close it with the lid; allow to boil for 10 minutes till the raw smell goes.
After that add fish pieces; mix it gently. Close the pan with the lid and allow to cook in medium flame for another 5 minutes or till the oil leaves the sides of the pan.
Shallots -10 piece / Big onion - 1
Tomato -1 (finely chopped)
Garlic - 5 cloves (finely chopped)
Turmeric powder – ½ tsp
Red chilli powder - 2 tsp
Corriander powder - 4 tsp
Tamarind – 1 big gooseberry size
For seasoning:
Mustard seeds - ½ tsp
Fenugreek seeds – ¼ tsp
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp
To roast:
Oil - 1 tsp
Pepper -½ tsp
Cumin seeds - ¼ tsp
Fennel seeds (saunf) – ¼ tsp
and grind it along with
Coconut – ¼ cup
Ginger - a small piece
Garlic - 3 to 4
Pepper -½ tsp
Cumin seeds - ¼ tsp
Fennel seeds (saunf) – ¼ tsp
and grind it along with
Coconut – ¼ cup
Ginger - a small piece
Garlic - 3 to 4
shallots - 2 to 3 / Onion - ¼ piece of one full
Directions:
Clean the fish by applying turmeric powder and wash in water to get rid of the smell.
Again add ½ tsp of turmeric powder; mix well and keep aside.
Soak the tamarind in water in nearly 2 cups of water. After sometime squeeze and extract the juice, keep it aside.
Heat oil in a small pan, roast the pepper,cumin and fennel seeds. Once it is done, grind it along with ginger, garlic, onion and grated coconut by adding little water into smooth paste.
Once it splutters, add chopped onion and minced garlic with little salt. Sauté them nicely till the onion becomes translucent.
After that add chopped tomatoes and red chili powder. Sauté.
After that add fish pieces; mix it gently. Close the pan with the lid and allow to cook in medium flame for another 5 minutes or till the oil leaves the sides of the pan.
Once it is done; switch off the gas. Close the pan with the lid till you serve, to enhance the taste and aroma.
Serve hot with steamed white rice, idli, dosa or appam.
Note:
You can try this recipe using king fish also.
Note:
You can try this recipe using king fish also.
Adjust the water quantity and spice level according to your taste.
drooling here
ReplyDelete