Mint curd fish gravy

How to Making Recipes Mint curd fish gravy using 13 ingredients and 2 steps

Mint curd fish gravy - This gravy is surprisingly easy to prepare, when compared to its mind-blowing taste! Crispy-fried baby potato halves are bathed in a mouth-watering gravy of curds, flavoured with garam masala and a peppy mint-coriander paste. A dash of fresh cream added to the gravy enhances the mouth-feel. Simple, Quick & Healthy Cooking Recipes Fish Curry is a tamarind tangy curry goes perfect for plain boiled rice and spice enough. I started to cook fish and try to look beyond my usual Fish Fry.

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Mint Chutney or Pudina Chutney is a spicy and refreshing dip prepared with fresh Mint Leaves, Coriander Leaves and Curd.

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

Ingredients make Mint curd fish gravy

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

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..

Mint curd fish gravy - Soft tender chunks of meat in Indian style onion tomato masala gravy known as mutton masala in Indian spices. Marinate mutton with the salt, ginger garlic, turmeric, chilli powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent. Poutine cheese curds differ from other curds in that they don't undergo "cheddaring," or weighted pressing that squeezes out whey and firms them. Squeaky cheese curds are simply cooked and allowed to cure to develop a hint of tanginess. Unpressed curds also have a distinct sound they make. Mutton gravy is a recipe which we all crave to eat with rice. Thank you and good luck