Portal
Ingredients
Methods/steps
- 2 lb Fleshy fish (king fish)
- 4 Onions (chopped)
- 3 Tomatoes (chopped)
- 1 inch ginger (crushed)
- 10 garlic pods (crushed)
- 5 green chilies (slit)
- 1 lemon size Tamarind (Puli)
- 2 cup coconut milk
- 1 tsp Mustard seeds
- 2 tsp turmeric powder
- 3 tbsp chili powder
- 4 tbsp coriander powder
- 2 tsp garam masala
- 2 tsp black pepper powder
- 2 sprigs Curry leaves
- Salt
- Coconut/vegetable oil
Methods/steps
- Cut the fish into 1.5inch cubes. (Avoid bony fish.)
- Make
a paste of 1 tsp of turmeric, 1 tbsp of chili powder, 1 tbsp of
coriander powder, 1 tsp of pepper powder, salt and juice of 1 lemon or
2 tsp vinegar. - Apply it on the cut fish and refrigerate for at least an hour. This can be done a day before too.
- Medium- fry the fish pieces and keep them aside.
- Add the tamarind to 1/2 cup water.
- Heat 2 tbsp of oil in a heavy bottom vessel with lid.
- Splutter the mustard seeds in it.
- Fry the onion till golden brown followed by ginger, garlic and chilies.
- Add the tomato and fry till dry.
- Add the chili powder, coriander powder, masala and 2 tbsp water. Fry till the masala is fried (be careful not to burn it).
- Add the two cups of coconut milk and the tamarind extract and cook covered.
- When it starts boiling, reduce the flame.
- Add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break.
- Cook covered for 5 minutes in the lowest flame. Turn off the flame.
- Add the thick coconut milk and stir slowly.
- Check the salt and spice. Add if necessary.
- Garnish with curry leaves.
