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karuvadu - 10 to 12 pieces Cumin seeds - 1/2 tsp Urud dal/Black gram - 1/2 tsp Fenugreek seeds - 1/2 tsp Mustard seeds - a pinch Curry leaves - few Shallots - 10 Tomato - 1 Chilli powder- 1 Turmeric powder - 1/4 tsp Tamarind - 1 lemon size Salt - as per taste Oil - 1 tsp

Ingredients II (to grind)

Shallots - 10 Dry red chillies - 5 to 6 Tomato - 2 Black pepper - 1 tsp Cumin seeds - 1/2 tsp Oil - 1 tsp


Soak tamarind in hot water.

Soak the washed dry fishes and keep it separate.

In a pan/kadai/wok, add ingredients from II(to grind) one by one, starting from oil.

When tomato becomes soft, transfer the contents to mixer/food processor and grind to paste. In the same kadai, add oil, mustard seeds, black gram, cumin seeds, curry leaves, fenugreek seeds, shallots.

When shallots become translucent, add tomato and garlic and cook, till tomato becomes soft.

Now add the grinded paste.

Add little water, chilli powder and turmeric powder.Add the tamarind extract. Let the gravy start boiling. Now add the washed dry fishes and let it cook for 7 to 8 min.Check for the salt and switch off the stove.Serve the spicy and tangy dry fish gravy with hot rice.