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Tuesday, 14 June 2011

Thanjavur Fish Gravy

Thanjavur cuisine has its unique fish gravy by the usage of fresh water fishes. Traditionally they make the fish curry in clay pots which add to its taste. The masalas are freshly ground which still preserves its typical aroma and taste.

Fish                                               500 gm
Small onion                                   1 cup
Garlic                                            10-15 pods
Tomato                                         1 cup
Tamarind extract                           1 cup
Mustard seeds                              1 tsp 
Fenugreek seeds                           1 tsp
Curry leaves                                 1 sting
Oil and salt as required

For making coconut paste
Grated coconut                             1cup
Dry red chilli                                10
Pepper corns                               1 tsp
Fennel seeds                                1 tsp
Cumin seeds                                 1 tsp
Coriander seeds                           1 tsp
1. In a pan add oil and add fennel seeds, cumin seeds, pepper corns, coriander seeds, dry chilli, and grated coconut and fry them
2. Once it cools grind it in a blender
3. In a pan add mustard seeds, fenugreek seeds and curry leaves
4. Then add onion, garlic and tomatoes and sauté it
5. Add the ground masala, salt, tamarind extract, required water and allow the mixture to boil for 10 min
6. Then add fish pieces and cook for 20 min in low flame
7. Once oil oozes out turn off the heat
Serve fish gravy after an hour to relish its authentic taste

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