Fish thali - Rice with Fish curry, fish fry, and spiced buttermilk

Name: Fish thali - Rice with Fish curry, fish fry, and spiced buttermilk
Total time: 3600 s
Yield: 6 people
Cuisine: Indian
Ingredients: 500 gm fish; 2 medium size Onions; 3 medium size tomatoes; 1 Lemon size tamarind; 3 tsp chilli powder; 2 tsp coriander powder; 1/2 tsp turmeric powder; 1/4 tsp mustard seeds; 8 Methi(fenugreek) seeds; 2 green chilli; 1 spring curry leaves; 2-3 dried red chili; 5 tbsp sesame oil; 6 spring coriander leaves; to taste salt; 500 gm fish; 1/2 tsp Kashmiri chilli powder; 1/2 tsp chilli powder; 1 tsp coriander powder; 1/2 tsp pepper powder; 1/4 tsp turmeric powder; 1/2 tsp garlic paste; 1/2 tsp ginger paste; 1 tbsp lemon juice; 1 spring curry leaves chopped; 1/2 tsp saunf/fennel seeds; to taste salt; as needed water; as needed For frying oil; 4 tsp For garnishing coriander leaves

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#feast #GA4 #week5 #fish

Feast before any festival means having a non veg feast. So here is a fish thali of steamed rice served with tangy fish curry, spicy fish fry and soothing cucumber spiced buttermilk.
Fish thali in an hour : If planned well this fish thali can be prepped in an hour as cooking fish doesn't take much time.
Pre preparation clean the fish slices and let the excess water drain. Wash and soak the rice.
Firstly marinate the cleaned fish slices for fry and curry and set aside.wash and soak the rice for half an hour. Second, soak tamarind in hot water and chop the onions, tomatoes and cucumber. Third, Keep all other ingredients ready and extract tamarind juice too. Fourth, as cucumber takes more time to cook put it on medium flame and let it cook until curry is prepared. Fifth, prepare the curry and meanwhile as it is cooking, pressure cook the rice. Grind the coconut paste and prepare spiced buttermilk. Finally fry the fish slices and serve the fish thali.

#feast #GA4 #week5 #fish

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#feast #GA4 #week5 #fish

Saved

Ingredients

1 hour

6 people

For fish curry
500 gmfish
2medium size Onions
3medium size tomatoes
1Lemon size tamarind
3 tspchilli powder
2 tspcoriander powder
1/2 tspturmeric powder
1/4 tspmustard seeds
8Methi(fenugreek) seeds
2green chilli
1spring curry leaves
2-3dried red chili
5 tbspsesame oil
6spring coriander leaves
to taste salt
For fish fry
500 gmfish
1/2 tspKashmiri chilli powder
1/2 tspchilli powder
1 tspcoriander powder
1/2 tsppepper powder
1/4 tspturmeric powder
1/2 tspgarlic paste
1/2 tspginger paste
1 tbsplemon juice
1spring curry leaves chopped
1/2 tspsaunf/fennel seeds
to taste salt
as neededwater
as neededFor frying oil
4 tspFor garnishing coriander leaves
For cucumber spiced buttermilk
2 cupscucumber chopped
1 cupgrated coconut
3-4green chillies
1 tspshahi jeera/cumin seeds
1/4 tspturmeric powder
1/4 cupsour curd
1/4 tspmustard seed
3dry red chilli
1spring curry leaves
1 tspoil

Saved

Steps

1 hour

1

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.
2

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.
3

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.
4

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.
5

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.
6

Add in chopped tomatoes and cook until tomatoes are soft.
7

Add the chili, coriander, turmeric powder, salt(as required only for the curry as we added salt for fish). Saute for a minute.
8

Add lil water and cook until oil oozes out. Add in extracted tamarind water.
9

Add water as per required curry consistency and let it boil until oil oozes out
10

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.
11

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.
12

Once the cucumber is cooked add the coconut paste, salt and cook on low flame until it just starts to boil.
13

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.
14

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.
15

Fish curry, fish fry and spiced buttermilk is ready to serve.
16

Serve the fish thali and relish it.