Ingredients with Measurements:
- 1 lb. padduni fish, cleaned and cut into pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- 1 cup coconut milk
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add chopped onions, garlic, ginger, and green chilies. Saute until onions turn translucent.
2. Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala powder. Mix well and cook for 2-3 minutes.
3. Add the padduni fish pieces and salt to taste. Mix gently and cook for 5-7 minutes on medium heat.
4. Pour coconut milk into the pan and mix well. Cover the pan and let it simmer for 10-12 minutes or until the fish is cooked through.
5. Garnish with fresh coriander leaves and serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 7g
- Protein: 20g
Substitutions for ingredients:
- Padduni fish can be substituted with any other firm white fish like tilapia or cod.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add vegetables like bell peppers or tomatoes to the curry for added flavor and nutrition.
- Use different spices like cinnamon, cardamom, or mustard seeds to change the flavor profile.
Tips and tricks:
- Use fresh fish for best results.
- Do not overcook the fish as it can become tough and rubbery.
- Adjust the amount of spices according to your taste preference.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan on low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or yogurt to balance the heat.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Padduni fish is a popular fish in South India and is often used in curries.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Sri Lankan