Badam Meen Curry

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Posted on Tue 09 Oct 2007 (226 reads)

Ingredients:

Fish fillets or cubes 500gm
Coriander seeds- paste 60gm/4tbs
Fenugreek 5gm/1tsp
Cumin 5gm/2 ½ tsp
Tamarind – black 100gm
Almond-blanched &ground to paste 175gm/1 ¼ cup
Green chilli slit 12 nos
Ginger julienne (2’’ root size) 25gm
Onion sliced 250gm/ 2 ¼ cup
Oil 90ml / 6tbs
Mustard seeds 10gm/ 1 ½ tbs
Curry leaves 20nos
Turmeric Powder 5gm/2 ½ tsp
Aniseed Powder 5gm/ 2 ½ tsp
Cinnamon Powder 5gm/ 2 ½ tsp
Salt to taste
Crushed Peppercorn 15gm/1 ¼ tbs
Water 1 1/2lt/ 6 cups

Method:

Soak tamarind in 2 cups of water for 1 hr.

Make extract and strain

Heat oil and add Mustard, cumin, fenugreek and curry leaves

When mustard and cumin splutter, toss in the green chillies, ginger and onion slices. Sauté till onions become translucent

Put in the turmeric powder, coriander paste & tamarind extract. Bring to ball

Simmer for 5-6 mins. Add 4 more cups of water

Bring to boil again and mix in the almond paste

Add salt

Bring to boil and simmer till the gravy thickness

Check seasoning

Drop in the fish and simmer till done

Add the aniseed, cinnamon powder and finely crushed peppercorns

Mix well. Cover and remove from fire

Serve after 15 mins

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