Skip to main content

REHU FISH (SOUTH INDIAN STYLE)

REHU FISH (SOUTH INDIAN STYLE)

INGREDIENTS
1 kg fish
½ cup coconut milk
2 tsp black mustard seed
2 tsp dhania powder, 2 tsp chilies powder
2 tbsp coconut oil or any other oil
1 onion finely sliced, 10 -12 garlic flakes
3-4 curry leaves, 4-6 green chilies
To Marinate
1 tsp black pepper
1 tsp turmeric powder
1 tbsp tar mind water
PREPARATION
Wash the fish; make cut with sharp knife, rub chilly and turmeric powder, black pepper and tar mind water for at least 45 minutes.
Heat some oil in a kadahi, add garlic flakes and curry leaves and let it splutter; add onions, green chilies, cook for some time. Allow to cool and the grind to a fine paste
METHOD
1 Heat rest of the oil in kadahi, put mustard seeds and curry leaves, allow it to splutter; add the pate to it and cook for some time.
2 Add red chilly powder, dhania powder, cook for a while, add coco nut water and cook for few minutes.
3 Now add fish, cook on low flame for 15 minutes, let the gravy become very thick or the fish is covered by the gravy.
Serve on banana leaves with rice, lemon and onions.
------------------------------------------------------------------------
copy right reserved
Lalit Niranjan
24/09/2009

Popular posts from this blog

ABOUT PRAWNS

ABOUT PRAWNS I do not think that any recipe book is complete without the preparation of prawn now days, therefore it is also essential to know about prawn. In 302 B.C. Aristotle, the famous Greek philosopher wrote about the enjoyment he received after eating the prawn. Prince Henry, the famous 15th Century Navigator, liked the prawn so much that he named the country Cameron after the Portuguese word of prawn. There are approximately 350 breeds of prawns found world wide, the prawn fishing is done at night. The Bengalis in India are simply crazy for the prawn and so the population from all over the country. The prawn can be eaten as a snacks as well as full meal. Try the prawn head stock which has unique and completely different more characteristic flavors for the base of the glace. Prawn can be cooked in different style and with different ingredients, you prepare in any kind with any recipe, it is the beauty of the Prawn is that always taste wonder. Copy Right @ Reserved Lali...
Post a Comment
Read more
MUGHLAI BIRYANI INGREDIENTS: For the meat: 1kg lamb/ chicken cut into 2" pieces (If using chicken, use breast or thigh fillet) 4 large onions sliced thin 2 tsp garlic paste, 2 tsp ginger paste 2 tbsp almonds 6 tbsp ghee 1" stick of cinnamon, 5 cloves, and 3 pods cardamom 8 peppercorns, 1 tsp coriander powder 1 tsp cumin powder, 1 tsp garam masala 1 cup yoghurt 2 tsp lemon juice 1 cup chicken stock 2 tbsp finely chopped coriander leaves Salt to taste PREPARATION & METHOD 1 Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes, remove skins from all the almonds and keep aside 2 Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste 3 Heat a handi, add rice and enough water to cook, add salt to taste. Let the rice to boil. Cook till almost done. (To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. T...
Post a Comment
Read more
  Blog Archive ▼   2010  (7) ▼   March  (7) SPICY GOAN PRAWN SHAHI PRWAN CURRY PRAWN WITH STEAMED RICE MUSHROOM PRAWN CURRY LEHSOONI JHEENGA EGG - PRAWNS (IN SOUTH INDIAN STYLE) ABOUT PRAWNS ►   2009  (57)
Post a Comment
Read more