Ingredients
-
500
-
2
-
2
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Bangalore Fish Curry,I spent time in Bangalore recently and returned home. I wanted to recreate some of the amazing fish recipes that I experienced in that amazing city. Some of the ingredients are missing in our country but after experimenting a bit I came up with this dish. Its has remarkable flavour and goes well with any firm, white fish,I was looking for recipes to use up some fresh curry leaves, and decided to try this one. It is easy to bring this recipe together, and it tastes great! Because I was using frozen tilapia, I lengthened the cooking time, and added some water so the coconut milk wouldn’t scorch. Next time I will increase the spice level. Worth making again!,I spent time in Bangalore recently and returned home. I wanted to recreate some of the amazing fish recipes that I experienced in that amazing city. Some of the ingredients are missing in our country but after experimenting a bit I came up with this dish. Its has remarkable flavour and goes well with any firm, white fish
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Steps
|
1
Done
|
Cut Halibut Into Chunks and Set Aside. |
|
2
Done
|
Slice Shallot Thinly. Gently Fry Shallot, Garlic and Ginger For 5 Minutes, or Untill the Shallots Are Soft. |
|
3
Done
|
Add Chilli Powder, Tumeric, Garam Marsala and Funugreek and Cook For a Further 2 Minutes. |
|
4
Done
|
Add Coconut Milk and Heat Till the Coconut Milk Bubbles. |
|
5
Done
|
Add Halibut Chunks, Curry Leaves and Salt and Pepper to Taste. Cook Over a Low Heat For 15 to 20 Minutes. |
|
6
Done
|
Mix Cornflour With a Little Water and Add to the Dish to Thicken. |
