Non-Veg set meal
Non-Veg platter Fish masala Curry: Village style/ Simple, spicy & tangy flavor Ingredients: Roopchand Fish curry cut: 500 gm Red onion – 1 big size, diced Garlic cloves – 10 medium size Fresh coconut – ¼ cup Fenugreek seeds – 1 tsp Roasted peanuts – ¾ tbsp Turmeric powder – 1 tsp Coriander powder – ½ tbsp Red chillie powder – ½ tbsp Tamarind – 1 large lemon size Fresh coriander leaves – 1 medium size bunch Mustard seeds – ¼ tbsp Curry leaves – 2 sprigs Salt as per taste Oil for sautéing and tempering Instructions: In a small kadai, add fenugreek seeds and stir fry until they slowly start to turn brown. Into the same kadai, add red onions, garlic cloves, a tea spoon of oil and saute. When the onions turn translucent add fresh coconut, coriander leaves and saute for less than a minute. Add the sautéed mixture into the blender along with roasted peanuts, turmeric powder, coriander powder, red chillie powder and water. Blend ...