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Cuisine Magazine Recipes

Meen Pattichathu

Posted on : 23-03-2016

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INGREDIENTS

750 gms   Fish pieces
1-1/2 tablespoons  -  Kashmiri chilli powder (Adjust to suit your heat tolerance)
1 teaspoon    -   Turmeric powder
1 teaspoon   -  Fenugreek powder
7-8  Gambooge (Refer Ingredients Gallery)
To taste Salt
As required   - Water
Sprigs 3  - Curry leaves -4
2 tablespoons Oil            
1 teaspoon   -      Mustard seeds

To be coarsely ground

8   Shallots
8  Garlic
1 inch  Ginger

STEPS

Grind the shallots, ginger and garlic coarsely and keep aside.
Mix the chilli, turmeric and fenugreek powders together with a bit of water to form a paste and keep aside.
Clean the gambooge and boil in some water along with salt and keep aside.
In a clay pot or a pan, heat oil and splutter the mustard seeds in it.
Add the ground mixture along with the curry leaves and saute till the oil separates.
Add the paste of spice powders.Stir till oil separates.
Add the gambooge along with the water.
Let boil and slowly add the fish pieces.
Cover and cook on low heat for a few minutes.
Remove the lid and let cook till you get the desired consistency.
Ideal with rice or Tapioca.

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