Devon Cookbook

Devon Fish Curry
Rate this Recipe  3.00
Fish cubes : 1 kg
Devon Fish Masala :  6 tbsp
Sliced Shallots (Small Onion) : 2 cups
Ginger chopped : 1 tbsp
Garlic chopped : 1 tbsp
Green chilli (slit into two) : 6 nos
Kokum : to taste
Curry leaves : few
Salt : to taste
Tomato sliced : 1 ½ cups
Coconut milk : 3 cups
Coconut oil : To stir fry
Mustard seeds : 1 tsp
Fenugreek seeds : ½ tsp

Marinate the fish cubes with 1 table spoon Devon fish masala and keep aside for half an hour. Shallow fry the fish and keep aside. Heat oil in a pan and add fenugreek seed and then mustard seed. Add sliced Shallots, ginger, green chilly and garlic. Stir-fry well. When the onion become brown add Devon fish masala, curry leaves and tomato slices. Stir fry well on a slow fire for one minute and add 2 cups of water and kokum. Add fish cubes and brings to boil. Cook it on a low flame. Adjust seasoning. When the gravy become thick add coconut milk and turn off flame. Serve hot with rice.


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