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Easiest Way to Cook Appetizing Moms yellow fish curry

Without fail recipe ultimate Mom’s yellow fish curry easy, delicious, practical.

Mom’s yellow fish curry
Mom’s yellow fish curry

Good Evening every body, at this time you get present recipe Mom’s yellow fish curry with 16 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 8 stages of easy cooking Mom’s yellow fish curry.

Ingredients for Mom’s yellow fish curry

  1. Needed 1 kg : seer fish.

  2. Prepare 2 : large onions thinly julienned and cut in half.

  3. Prepare 1 : large tomato sliced.

  4. Needed : Slit green chillies.

  5. Needed 3 tablespoon : chopped ginger.

  6. Needed 3 tablespoon : sliced garlic.

  7. Needed : 1/2 teaspoon methi seeds.

  8. Prepare 200 ml : coconut milk.

  9. Needed leaves : Curry.

  10. Prepare : Mustard seeds.

  11. Needed : Oil.

  12. Prepare : Tamarind.

  13. Needed : Masala Prep.

  14. Prepare 1 teaspoon : hot chilli powder.

  15. Prepare 2 tablespoon : coriander powder.

  16. Needed 1 teaspoon : turmeric powder.

If all ingredients Mom’s yellow fish curry it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Mom’s yellow fish curry

  1. Mix all the masala prep powders with water to make a thick paste and keep aside.

  2. Heat oil, add curry leaves, mustard seeds, ginger and garlic. Fry for a minute..

  3. Add methi seeds, onions and sauté them till they are transparent.

  4. Add the masala paste to the onion and fry it well till oil bleeds.

  5. Add salt and mix coconut milk and let it come to a boil.

  6. Add fish and tomatoes bring to a boil.

  7. Turn down heat add the coconut cream, tamarind, slit green chillies and cook another 10 minutes.

  8. The taste is controlled using ginger, garlic. Add more if you want a stronger flavour..

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