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Add a photoThat tangy, spicy and sweet flavors and surely rather addictive and tantalising.
Ingredientes
- For fish
- 10 sardine fish - clean and cut into two pieces
- 1 1/2 tsp turmeric powder
- 1 tsp plain chilli powder
- 1/2 tsp black pepper powder
- 1/2 cup oil
- Salt for taste
- Mix together (except oil) and keep aside for at least 1/2 hour
- For gravy
- 1 inch ginger - sliced thinly
- 10 pips garlic - remove skin and cut into two
- 10 small shallots - remove skin
- 1 tsp turmeric powder
- 1 tbsp plain chilli powder (or as needed)
- 3 to 4 dried red chillies - cut into pieces
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- A pinch of asafetida powder
- Vinegar - 1/2 cup
- 1 cup hot water
- Sugar as needed
- 4 sprigs curry leaves
- Salt for taste
Direcciones
- In heated oil, fry curry leaves till cripsy and crunchy, remove and keep aside.
- In the same oil, fry fish, remove and keep aside.
- Leave about 4 tbsp of oil in the same wok/pan.
- Fry mustard seeds, fenugreek seeds, dried chillies, ginger, garlic and shallots for about 2 minutes.
- Add chilli powder and turmeric powder (mixed both together with some water).
- Fry till aromatic, pour vinegar and water.
- Season with sugar and salt.
- Simmer till gravy is heated through.
- Add fish and asafetida powder, stir to combine well and off heat.
- Add fried curry leaves, stir and cover with a lid.
- Leave it aside for an hour.
- After that, the dish is ready to be eaten or bottle up and keep in the fridge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 193 | |
| Calories from Fat 170 | 88% |
| Total Fat 19.26g | 24% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 133mg | 4% |
| Total Carbs 4.97g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.8g | 1% |
| Protein 1.11g | 2% |
