Amphade

An East Indian Fish Curry . Here I have used the head and tail piece for the fish curry. Made slight changes to this curry.

Served the curry with Tendli Bhaji/ ivy gourd and fried Rawas / Indian salmon

Ingredients

5 onions medium size finely chopped

4 green chilies finely chopped

2 inch ginger finely chopped

3 tsp East Indian bottle masala

25 gms coconut powder dissolved in 1 cup lukewarm water.

1/2 tsp garam masala powder

1tbsp ginger garlic paste

salt to taste

1 Rawas

used the head and the tail ends for curry

The rest of the pieces used for fried fish

1tsp bottle masala

Method

Add 1tsp bottle masala , 1/ 4 tsp ginger garlic paste and salt to taste.

Fry the pieces and keep aside.

Heat up some oil. Add the finely chopped ginger and finely chopped green chilies. Stir fry the finely chopped onions till lightly brown. Then add the East Indian bottle masala and ginger garlic paste . Add 1cup water , salt to taste .Let it cook on medium flame for sometime. Then add the Fried fish pieces and allow it to come to a boil. Lastly add the garam masala powder and the coconut milk , cook for 2mins.

For the Tendli Bhaji /ivy gourd

500gms Tendli slice thin

2 tomatoes finely chopped

1inch ginger finely chopped

1/2 tsp chili powder

3 tbsp desiccated coconut

salt to taste

Method

Heat up some oil. Add the finely chopped ginger and green chilies. Add the finely chopped tomatoes and the sliced tendlis. Place the vessel with the vegetable mix on low flame. Allow to cook , stirring occasionally. Once almost done add chilli powder and salt to taste. When done lastly add the desiccated coconut.

For the Rawas slices

I marinated the Rawas in

1/2 tsp chilli powder

1tbsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

salt to taste

1tbsp ginger garlic paste

1tsp vinegar

Coat with rice flour and shallow fry