Fish Kurma

Ingredients:
Fish pieces (of any choice) - 5
Onions - 2 (chopped)
Ginger - 1/2 inch
Garlic - 6 pods
Ripe Roma tomato - 1 (chopped)
Green chillies - 2 (slit)
Cumin seeds - 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Cloves - 4
Fennel seeds - 1 tsp.
Cinnamon - 1/2 inch
Poppy seeds - 2 tsp.
Grated coconut - 1/2 cup
Curry leaves - few
Coriander leaves - few
Salt (to taste)
Oil

Method:
Grind fennel seeds, cinnamon, cloves, garlic, ginger  and keep aside (masala paste).
Dry roast the poppy seeds till they turn golden color. Cool. Grind with coconut and little water.
Heat oil and add the cumin seeds. When cumin seeds crackle, add chopped onions and sauté till golden color.
Add the masala paste and sauté till the raw smell fades. Add green chillies and sauté for a few seconds.
Add tomato pieces and salt. Sauté till the tomatoes become mushy. Reduce the heat and add red chillies, coriander and turmeric powder. Stir well.
Now add the coconut and poppy seeds paste. Sauté for a few seconds.
Pour required water and bring it boil. Let it cook for 5 minutes.
Now add the fish pieces and cover cook for 10 minutes or until fish is cooked.
Again simmer for 5 minutes. Sprinkle with coriander leaves.
Perfect side dish for dosai and next for rice.

Note:
This kurma will be enjoyed by those who like to eat fish in any form.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

Posted in: Fish, Kurma