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FISH AND MANGO CURRY / MAANGGAI MEEN KULAMBU
by
Shama Nagarajan
Calificación: 4.0
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%3C/p%3E%3Cp%3EGrinded%20coconut%20paste%20-%20as%20u%20require%20for%20thickness.%3C/p%3E%3Cp%3ETomato%20-%201%3C/p%3E%3Cp%3EGreen%20chillies%20-%203%3C/p%3E%3Cp%3ENote:%3C/p%3E%3Cp%3EMarinante%20fish%20pieces%20with%20a%20spoon%20of%20turmeric%20powder,coriander%20powder,salt%20and%20little%20of%20lemon%20juice%20for%20minimum%2020%20minutes.%3C/p%3E%3Cp%3EMETHOD%20OF%20PREPARATION:%3C/p%3E%3Cp%3E1)%20Heat%20oil%20in%20a%20kadai.Add%20Mustard%20seeds,Methi%20seeds%20and%20Jeera.When%20it%20splutters,add%20curry%20leaves.%3C/p%3E%3Cp%3E2)%20Add%20add%20chopped%20onion%20and%20fry%20till%20tender.%3C/p%3E%3Cp%3E3)%20Then%20add%20chopped%20mango.Fry%20them%20till%20mango%20becomes%20tender.%3C/p%3E%3Cp%3E4)%20Then%20add%20grinded%20coconut%20paste%20and%20all%20the%20powders%20with%20little%20of%20water.Allow%20to%20boil%20till%20athe%20raw%20smaell%20leaves.Add%20salt.Allow%20it%20boil%20for%203%20minutes.%3C/p%3E%3Cp%3E5)%20Add%20fish%20to%20the%20mixture%20and%20boil%20them%20in%20slow%20flame.Add%20chopped%20tomato%20and%20slit%20green%20chillies%20before%20removing%20from%20flame.Cover%20with%20a%20lid.Turn%20off%20the%20flame%20when%20oil%20separates.Garnish%20with%20coriander%20leaves.Serve%20hot%20with%20rice%3C/p%3E){kind=link}