Tuesday, June 4, 2013

Macha Ambila.

6-7 Fish fillet
1/2 Tsp Fenugreek seeds
1/2 Tsp Fennel seeds
1/2 Tsp Mustard seeds
1 Tsp Turmeric powder
Chili powder to taste
2 Tbs Jaggery
2 Tbs Tamarind soaked in hot water
2-3 Tbs Mustard oil
1 Small Onion
Curry Leaves
Salt to taste

Heat oil in a pan, add mustard seeds, fenugreek seeds, fennel seeds, curry leaves, onion and saute till the onion changes its color.
Add fish, turmeric powder and salt, saute till the water goes away and the fish get dry and the raw smell of the fish goes away.
Remove the pulp from the tamarind and water mixture.
Put the tamarind water, chili powder in the pan and wait until the fish is done.
Add jaggery and let that sit for 5 more minutes and switch off the flame.
Serve hot with rice. 

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