Thursday, May 23, 2019

Tin fish curry

                                    

                                              Tin fish curry

 

Ingredients:

Can of Mackerel or Pilchard 1 - should be oil, saline or water based not with any kind sauce - 425 Grams
Green chillies 2
Onions 1 medium
Curry Leaves 10
Roasted curry powder 1 tablespoons
Coconut milk or milk 150 ml
Fenugreek 1 teaspoons
Fennel seeds 1 teaspoon
Salt to taste
Lime juice 1 tablespoons
Oil 2 tablespoons
Water 1 cup

Method:

Open the fish tin and drain all the fluid.

Try and keep the fish pieces as they are and do not cut them.

Dice onions and cut green chillies into small pieces.

In a pan roast the fennel seeds and fenugreek seeds and add the oil and fry the onions until golden brown and add the cut green chillies and curry leaves fry until soft.

Add one cup milk, curry powder, salt, cover and cook in low fire until the raw flavour of curry powder disappear .Needs about 10 minutes.

Add the fish and rest of the milk and simmer for 6 minutes.

Remove from fire and add the lime juice.

Do not stir after the fish has been added.

Serve with: rice, pittu, string hoppers etc; Serves about 5 people

This dish can be made in a Microwave cooker - Click here.