Description
Hi All here is the recipe of Salt fish curry.It is slightly spicy and tangy made with Rajma.Tastes good with white rice and omlette.
| Ingredients | |
|---|---|
| Handfull of rajma [soaked overnight and cooked] | |
| 1 slice | Onion[medium sized finely chopped] |
| 1 | Tomato[medium sized chopped] |
| 1 | Green chilly[slit open optional] |
| 4 T | Tamarind paste |
| 1 T | Chilly powder and salt (as per individual’s preference) |
| 1 T | Corriander powder |
| Gingelly oil[as per need] | |
| Curry leaves and corriander leaves( for garnishing) | |
| 1 tsp | Mustard, fenugreek and cumin seeds |
| clove | Asafoetida |
| 1 T | Ginger garlic paste |
| Handfull of salt fish |
Instructions
1.Take a pan add oil, then add mustard cumin and fenugreek and once when mustard splutters add asafoetida and curryleaves. Than add onion and saute well.
2.Now add ginger garlic paste and saute well. Add tomatoes and once when tomatoes are cooked add Rajma and mix well.
3.Add the tamarind paste ,chilly powder, corriander powder and salt and pour water according to the consistency u need.
4.Once when the curry boils well, add cleaned salt fish[i have used nethili ] and allow the currry to boil well.
5.when oil seperates from the curry, garnish with corriander leaves.
Spicy , tangy salt fish curry is ready to be served.
Notes
U can use any type of salt fish according to ur wish .I have used Nethili donno wat they call in English.
Usually Salt fish curry is made with Mochai a kind of bean….since it is not available in Taiwan I have tried this recipe with Rajma.
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