Tuesday, June 24, 2008

Dharmapuri Fish masala


This preparation requires a bit of patience on your part.Do not attempt to cook it on a high heat/flame as the masala could get burnt.Make sure you add that little extra oil and trust me you will not regret it.This truly enhances the flavor and texture of the delicacy.

Ingredients:-
Fish-Catfish/Pomfret/Tilapia/Rahu-cut into bite size pieces
Salt to taste
cooking oil-8 Tbsp( you will need more oil)this enhances the taste
mustard seeds-1/4 tsp
cumin seeds-1/4 tsp
6 curry leaves
Grind the below ingredients to a fine paste with little water.
Onion-1/4 if you are using jumbo size
1/2 if you are using medium size
1 if you are using small size
tomatoes-1 medium size
coconut-grated-1 & 1/2 tbsp
sambhar powder-1 & 1/2 tbsp( any sambhar pwdr)
Garlic-4-6 cloves
Peppercorns-10
Cinnamon-3" two sticks
Tamarind concentrate-1/4 tsp
Green chilly-3 small
Method:-
1)Heat oil in a kadhai.When the oil is hot add mustard seeds,cumin seeds and 4 curry leaves.
2) Once the mustard seeds begin to crackle add the ground masala.Keep the heat/flame on low.Caution:be careful while adding the ground raw masala paste to the hot oil.There are chances the oil could splutter.Therefore keep the heat/flame on a low.Mix well and cover.Remove lid every 3 mins and stir well,to make sure the masala doesn't stick to the base of the pan.
3)A yellow froth will begin to float.Gradually the froth will disappear and tiny droplets of oil will begin to appear.This is an indication that the masala is cooked.
Stir well,and once the masala begins to thicken add salt.Then add the fish.You may add little water if you feel the curry is too thick in consistency.
Cover and cook.The fish will loose some of its moisture.Cook for 10 mins.Check if the fish is cooked by cutting a fish piece.If the flesh is white all through,the fish is done.
Simmer on low heat/flame for another 5 mins and turn off.Garnish with 2 curry leaves& 2 whole dried red chilly.
Serve hot with Rice/Dosa or Idli

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