1 large tin fish (15 ozs. Size)
1 dstsp. chilly powder
½ dstsp. curry powder
A pinch of saffron/turmeric
1 tomato chopped
2 green chillies cut
!/2 teaspoon garlic/ginger paste or 2 bulbs garlic sliced
Sliced onions for tempering
1 sprig curry leaves
A little Uluhal
1½ cups milk


Drain liquid from the tin of fish. Put the fish in a dish and separate into halves.

Add a little oil in a pan and temper adding the curry leaves first. Then add the garlic/ginger paste and uluhal and stir together over a slow fire till there is a nice aroma. Next add the sliced onions and stir together till onions get a transparent colour.
Add the chilly powder and curry powder and stir very quickly. And add the milk, tomato & green chilly. Keep stirring. When the milk boils, add the fish. Simmer for about two minutes.



                                             FISH WHITE CURRY


500 gr. Fish
1 tomato
2 tsps.fenugreek
1 big onion
3 green chillies
½ tsp. turmeric powder
Curry leaves & rampe
1 ½ cups thick & thin milk


Cut the fish and wash well 3 times, adding turmeric & lime to the last wash.
Chop the onions, green chillies and tomatoes. Add all the ingredients to the fish and boil over a slow fire until done. Add lime juice to taste.

                                      FISH  CHILLY  CURRY


500gr.Seer or Paraw fish
2 tomatoes chopped
1 tsp. garlic ground
1 tsp. ginger ground
1 onion sliced
2 green chillies sliced
½ tsp. fenugreek
2 dstsps. chilly powder
1 dstsp. Curry powder
Curry leaves & rampe
2 cups each, thick & thin coconut milk


Clean and cut the fish and wash well. Marinade in salt, turmeric and lime juice for 15 mins. Wash again and temper the curry leaves, rampe, garlic  ginger paste, fenugreek and onions. Add the chilly and curry powders into the tempered mix and toss in the fish. Add the coconut milk,tomatoes, green chillies and salt and cook on a slow fire until done.

                                            PRAWN  CURRY


500 gr. Prawns
1 dstsp. Chilly powder
½ dstsp. Curry powder
½ tsp. Fenugreek
1 onion sliced
3 green chillies sliced
2 tomatoes chopped
1 tsp. garlic ground
1 tsp. ginger ground
2 dstsps. oil
3 cups thick & thin coconut milk
Rampe, curry leaves & lemon grass
½ tsp. turmeric
Salt & lime to taste


Shell the prawns or cook with the centre peel on. Wash prawns 3 times adding turmeric to the last wash. Marinade with salt, chilly powder and curry powder.
Heat the oil and temper the rampe, curry leaves, lemon grass, garlic & ginger paste, fenugreek and onions. Add the prawns and let it cook for a few minutes before adding the milk and tomatoes. Cook over a slow fire until done. Lastly add lime juice and stir.


A Dry Prawn Curry


2 lbs. Prawns (shelled & deveined)
2 dstsps. chilly powder
10 green chillies
Coriander leaves
Lime juice
2 dstsps. oil
4 tomatoes
2 big onions
1 inch piece ginger
I pod garlic


Grind the last four ingredients into a paste. Heat the oil and temper the ground paste well. Add the prawns, chopped tomatoes, green chillies cut lengthwise and chilly powder. Simmer until dry. Prawns should not be cooked for too long. Add lime juice and coriander leaves.




1 lb. Prawns
¼ lb. Tomatoes
1 dstsp. ground Ginger & Garlic
3 large Onions
1 med. sized Pineapple


For Batter:-
2 dstsps. Corn Flour
¼ lb. Flour
1 egg beaten
A little water

For Sauce:-
2 dstsps. Corn Flour
1 cup water
2 dstsps.Tomato Sauce
2 dstsps. Vinegar
1 dstsp. Sugar
½ tsp. Chilly Powder


Peel and devein prawns, leaving tails on. Wash in 3 changes of water, adding saffron to the last change. Drain water well and season the prawns with pepper and salt.
Make a thick  batter as follows:-
Beat the egg and mix in the two kinds of flour smoothly. Add a little water to make a thick batter. Season with pepper and salt and add a pinch of saffron.
Heat the oil in a deep frying pan. Holding each prawn by the tail, dip in the batter and fry until golden brown and crisp. Drain.
Clean and cut pine into 1” pieces. Cut onions and tomatoes into eight wedges. Heat the oil and add the onions and tomatoes and fry for 5 mins. Next add the garlic & ginger paste and fry a little. Lastly add pine pieces and cook for 10 mins.

For Sauce

Mix corn flour with some water. Add this to the rest of the water, sauce and vinegar, sugar & chilly powder. Keep stirring over the fire till it thickens. Add this sauce into the cooked pine. Lastly add the fried prawns and simmer for about 5 mins. Serve hot.
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