Where would we be without it. Jostein Den 14. mars 2015 07:27:06 CET, skrev Larry Colen <[email protected]>: >One thing that the pdml never runs short on is pedantry. > >On March 13, 2015 10:48:20 AM PDT, Bipin Gupta <[email protected]> >wrote: >>Hi Ken, that "no words" recipe is pretty complicated and an overkill. >>Actually Fish Head Curry is very simple and requires little >>preparation and a few spices. >>Note also here in India we generally do not mix vegetables with fish >>or meat, unless you want to increase the bulk and make the overall >>dish cheaper when feeding guests - fish and meat are 10 to 12 times >>more expensive here than vegetables per Kg. >>Here is the simple recipe: a) the best fish head comes from the "Rohu >>or Katla" fresh water fish - or any fish with a more meaty head. >>b) spices: ground red chilly powder 1 tsp, ground yellow mustard seeds >>2 tsp - fresh is better as old stock turns bitter, turmeric powder 1/2 >>tsp, coriander powder 2 tsp, curry leaves fresh green or dried some 10 >>leaves, ginger - garlic paste 2 tsp, pureed tomato quarter cup. This >>is sufficient for two fish heads of size 5 x 5 inch approximately. >>c) Marinate the heads with 1 tsp ginger - garlic paste +1 tsp salt. >>Keep aside for 2 to 4 hours. >>d) Pour 2 tbsp cooking oil in a wok over medium heat. When hot put the >>heads in the wok and shallow fry to a slight brown color, turning it >>gently so that you do not break the heads. Remove from wok and keep >>aside. >>d) Add some cooking oil in the same wok so that you have some used and >>fresh oil - approx 2 tbsp. When hot put the curry leaves, ginger - >>garlic paste and all the spices + salt to taste. Fry the mix turning >>it frequently so that it does not burn. >>If you find the spice mix sticking to the wok with a tendency to burn, >>sprinkle some water and go on frying - till at least 5 to 6 minutes. >>e) Now pour the tomato puree and fry for another 5 to 6 minutes. >>f) Pour two cups of water in the wok and mix it in thoroughly. When it >>starts to simmer, gently drop the fish heads in and cover. Let it >>simmer for 4 to 5 minutes. >>Enjoy. Mouth watering. >>Note: a) Some regions in India use tamarind paste + coconut milk at >>stage f) You could use 1 to 2 tsp of vinegar instead of tamarind if >>you wish. How to get coconut milk: cut fresh coconut into half inch >>squares. Put it in a mixer grinder with some water. Strain the pulp >>mix to get a milk like white liquid. >> b) use half tsp chilly powder if you find 1 tsp too hot for >>your taste. >> >>Regards. >>Bipin
-- Sent from my Android device with K-9 Mail. Please excuse my brevity. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
