Ingredients:
For the Red curry
Method:
Skin the shark, wash, marinate with salt and lime juice and leave it aside.
Grind all the ingredients for the red curry to a fine paste.
Chop the onion and tomato.
Heat oil in a kadai, fry the onion when slightly browned add the tomatoes and cook well.
Add the red curry and cook till the oil comes out.
Add little water and the shark pieces, close the lid and cook well.
Garnish with chopped coriander.
Note:
Any fish usually gets cooked faster. cooking for a long time will harden the fish, especially in sharks get harden much. so just cook for 4 to 5 minutes.
- Shark - 250gm
- Onion - 1
- Tomato - 1
- Lemon - 1
- Oil - 2 tb sp
- Salt - to taste
- Coriander leaves to Garnish
For the Red curry
- Kashmiri red chilli - 10
- Garlic - 5 to 8 flakes
- Ginger - 1" piece
- Pepper - 1 tsp
- Cumin - 2 tsp
- Turmeric powder - 1 tsp
- Tamarind - a small marble sized ball
Method:
Skin the shark, wash, marinate with salt and lime juice and leave it aside.
Grind all the ingredients for the red curry to a fine paste.
Chop the onion and tomato.
Heat oil in a kadai, fry the onion when slightly browned add the tomatoes and cook well.
Add the red curry and cook till the oil comes out.
Add little water and the shark pieces, close the lid and cook well.
Garnish with chopped coriander.
Note:
Any fish usually gets cooked faster. cooking for a long time will harden the fish, especially in sharks get harden much. so just cook for 4 to 5 minutes.
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