Recipe of Appetizing Mint curd fish gravy

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Mint curd fish gravy. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Mint curd fish gravy Recipe. At first deep fried the marinated fish in mustard oil. Make a smooth and thin paste after adding curd, sugar, salt, coriander powder, jeera powder, turmeric powder, Asafoetida and water.

You can have Mint curd fish gravy using 13 ingredients and 2 steps. Here is how you cook it.

Ingredients of Mint curd fish gravy

1. Make ready 500 grams of rahu fish.
2. Take as required of Turmeric and salt for fish merination.
3. It’s 300 grams of sour curd.
4. You need 1 tbsp of Coriander powder.
5. It’s 1 tbsp of Cumin powder.
6. You need 1 tsp of Turmeric powder.
7. You need as per taste of Salt and sugar.
8. Prepare 1 tsp of Asafoetida.
9. It’s 1 tbsp of Chopped pudina leaves.
10. It’s 1 tbsp of Chopped fresh curry leaves.
11. Prepare 200 ml of Water.
12. Take 1 tbsp of Panch phoron.
13. Take as required of Mustard oil for deep frying and saute.

Serve with fried dishes or biryani or rice.Heat Oil in a Kadai, roast Cinnamon Stick, Cardamom and Cloves, then add Onion and Curry Leaves, saute until light golden colour.Add Ginger and Garlic Paste, saute until raw smell leaves.Add the cumin and mustard seeds.

Mint curd fish gravy instructions

1. At first deep fried the marinated fish in mustard oil. Make a smooth and thin paste after adding curd, sugar, salt, coriander powder, jeera powder, turmeric powder, Asafoetida and water..
2. Then take a separate kadhai and add 3 tbsp oil, There after add paanch phoron and curry leaves. Then add thin curd liquid. Bring it boil for 5 minutes in simmer heat. At last add pudina leaves. Make sure the gravy become thick, then add fried fish and cover it for 1 minute. Serve the dish with steamed rice..

Rinse your fish fillets in cold water and pat dry with paper towels.Beat the curd, grind green chilies and mint leaves finely.Mix in the curd, amchoor and add salt.

When they splutter, add ginger-garlic paste, chillies and curry leaves.We're used to hearing dire news about our ocean life, but here's an inspiring story of recovery and renewal for fish lovers, cooks and people who care about.This flavorful fish marinade is perfection in not only how it tastes but also how it works with the fish.The low acid level of the combination of ingredients will not cook the fish before it hits the grill, so fish can sit in the marinade longer and take on more flavor.Then, cover and refrigerate at least one hour to blend the flavors.