Murrel fish
or snake head fish is extensively used in southern and south-east Asian
countries. In India it is popular in Andhra Pradesh, Telangana, Maharashtra and
Bengal. Murrel fish is called murrel in Marathi,
koramenu in Telgu and shol in Bengali.
Murrel fish
curry with ragi muddi is an awesome combination from the Andhra cuisine.
This tangy
curry, simply tingles your taste buds. The preparation doesn’t take much time.
My Nanima,
who belonged to Nellore used to prepare this curry in an earthen pot which
added to the taste. She used til or sesame oil for this curry. I am a
proud inherent of this recipe. Every vacation I get to relish this curry prepared by Maa. Lucky me!
Recipe for Murrel fish curry
Ingredients for Murrel fish curry
- 6 pieces murrel fish
- 1 cup or 2 medium sized onions (roughly chopped)
- ¼ cup fresh coconut (grated)
- ½ cup tamarind pulp
- 10 cloves garlic
- 1 medium sized tomato (roughly chopped)
- 1 ½ tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp mustard seeds10 curry leaves
- ¼ cup oil
How to make
Toss the
fish pieces in ¼ tsp turmeric powder and some salty. Keep aside for 10 minutes.
Make a fine
masala paste of onions, coconut and garlic.
Heat oil in
a kadai or skillet. Add mustard seeds and curry leaves.
As
mustard seeds begin to crackle, put in the tomatoes. Cook for 2 minutes or
until tomato softens.
Now add
in the masala paste along with chilli powder, turmeric powder and 2 cups of
water.
Add in the tamarind pulp and salt at the same time.
Taste the curry for salt and spices. Adjust the taste and consistency of the curry at this stage only.
Simmer for 10 to 12 minutes or until oil floats on the surface.
Gently slip in the
pieces in the curry. Give it a gentle stir. Cook on medium heat for 5 minutes.
Serve
with raggi muddi or plain steamed rice.
Excellent information. Very easy to understand. Looking for more such articles. For such food buy catla fish online.
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