Fish thali Rice with Fish curry fish fry and spiced buttermilk. Try our easy fish thali which includes fish fry and fish curry ,do try this recipe and let us know how it was in the comments below. #fishthali#fishmeals#. Thank you for watching Please like,share,comment & subscribe my channel. In Goan style.making delicious prawns curry.with rice and fried fish.

Fish thali Rice with Fish curry fish fry and spiced buttermilk A typical Goan thali includes sheet kodi nustea (fish curry rice), kismur (dry prawns salad with grated coconut) Bengali thali is synonymous with fish and rice. Stir-Fry Thai Noodles with Chicken MeatballsAidells. This is the favorite fish curry dish from the eastern part of India.

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Try our easy fish thali which includes fish fry and fish curry ,do try this recipe and let us know how it was in the comments below. #fishthali#fishmeals#. Thank you for watching Please like,share,comment & subscribe my channel. In Goan style.making delicious prawns curry.with rice and fried fish.

Fish thali Rice with Fish curry fish fry and spiced buttermilk cuisine is really a dish that's classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Fish thali Rice with Fish curry fish fry and spiced buttermilk dishes you make.

Alright, don't linger, let's task this fish thali rice with fish curry fish fry and spiced buttermilk formula with 43 materials which are absolutely easy to have, and we have to process them at the very least through 16 ways. You should shell out a while on this, so the resulting food could be perfect.

Composition for Fish thali Rice with Fish curry fish fry and spiced buttermilk:

Prepare for For fish curry.
Provide 500 gm for fish.
You need 2 medium size Onions.
Require 3 medium size tomatoes.
Prepare 1 Lemon size tamarind.
Provide 3 tsp for chilli powder.
Prepare 2 tsp for coriander powder.
Give 1/2 tsp turmeric powder.
Prepare 1/4 tsp of mustard seeds.
Prepare 8 for Methi(fenugreek) seeds.
Require 2 green chilli.
You need 1 spring for curry leaves.
Provide 2-3 - dried red chili.
Require 5 tbsp - sesame oil.
Need 6 spring coriander leaves.
Need To taste for salt.
Provide For fish fry.
Provide 500 gm - fish.
Give 1/2 tsp of Kashmiri chilli powder.
Provide 1/2 tsp for chilli powder.
Provide 1 tsp for coriander powder.
Give 1/2 tsp - pepper powder.
Provide 1/4 tsp turmeric powder.
Need 1/2 tsp for garlic paste.
Prepare 1/2 tsp ginger paste.
Give 1 tbsp of lemon juice.
Need 1 spring curry leaves chopped.
Require 1/2 tsp saunf/fennel seeds.
You need to taste salt.
Provide as needed - water.
Require as needed - For frying oil.
Require 4 tsp of For garnishing coriander leaves.
Prepare - For cucumber spiced buttermilk.
Prepare 2 cups of cucumber chopped.
Need 1 cup for grated coconut.
Require 3-4 green chillies.
Prepare 1 tsp shahi jeera/cumin seeds.
Require 1/4 tsp of turmeric powder.
Need 1/4 cup - sour curd.
Need 1/4 tsp - mustard seed.
Give 3 dry red chilli.
Provide 1 spring - curry leaves.
Require 1 tsp for oil.

I learned this recipe from my mother-in-law, who is a master in cooking this recipe. Keep all of them in a separate plate. When all the pieces are fried. This tangy, spicy fish curry goes well with fluffy white rice.

Fish thali Rice with Fish curry fish fry and spiced buttermilk steps:

For fish fry take all the ingredients mentioned in a plate except water and oil. Add water gradually and make a thick paste. Coat the fish slices one by one and set aside for half an hour. Meantime let's prepare fish curry and spiced buttermilk..
For fish curry marinate the fish slices with 1 tsp chili powder, 1/4 tsp turmeric powder and salt to taste. Set aside until the curry is ready..
Keep the ingredients ready for the curry. Soak tamarind in hot water for 15 mins and extract the juice. Finely chop onions and tomatoes, slit green chilies..
For spiced buttermilk peel the mangalore cucumber, remove the seed and chop into 1" cube. In a pan on medium flame cook the cucumber in water. As it will take time cook, we can prepare the fish curry meantime..
In a kadai heat oil. Season with mustard, methi seeds, red chili, curry leaves. When it splutter add onions, green chili. Add oil salt for onions to cook faster. Saute until onions are soft..
Add in chopped tomatoes and cook until tomatoes are soft..
Add the chili, coriander, turmeric powder, salt(as required only for the curry as we added salt for fish). Saute for a minute..
Add lil water and cook until oil oozes out. Add in extracted tamarind water..
Add water as per required curry consistency and let it boil until oil oozes out.
Add the marinated fish slices and simmer for 6-8 minutes carefully stirring in between or by swirling the kadai. Finally garnish with coriander leaves and set aside for 20 minutes b4 serving..
For buttermilk grind grated coconut along with green chili, meera, turmeric powder with little water as required to smooth paste. Add curd and blend to combine..
Once the cucumber is cooked add the coconut paste, salt and cook on low flame until it just starts to boil..
In seasoning pan heat oil, add mustard and let it splutter. Add curry leaves, red chilies and let it splutter. Add it to the buttermilk and cover it for 5 minutes..
Finally in a pan on medium flame shallow fry the fishes in oil for 2 to 3 mins on each side. Remove onto a plate..
Fish curry, fish fry and spiced buttermilk is ready to serve..
Serve the fish thali and relish it..

Tart tamarind and mild, tender fish are a classic pairing in Indian cuisine. Here, the fruit provides a welcome contrast to a spice blend of coriander, chili powder, cumin The dish is traditionally served with fried fish, shrimp, or even squid. The ingredients used in this fish curry recipe make it a mix of both eastern and northern Indian culinary influences. This recipe is perfect for beginners! Add the tomato and spice paste and fry until the oil begins to separate from the masala.

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