Easiest Way to Make Quick Mint curd fish gravy
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Ultimate Mint curd fish gravy. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mint curd fish gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mint curd fish gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mint curd fish gravy is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mint curd fish gravy estimated approx 40 minutes.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Mint curd fish gravy using 13 ingredients and 2 steps. Here is how you can achieve that.
I had made this dish for my hubby , in his birthday . Actually it's made without using of garlic, onion or ginger. But this dish is very tasty without using ginger, garlic and onion.
I have used rohu fish, but you can choose any fish according to your desire. #new
Ingredients and spices that need to be Make ready to make Mint curd fish gravy:
- 500 grams rahu fish
- as required Turmeric and salt for fish merination
- 300 grams sour curd
- 1 tbsp Coriander powder
- 1 tbsp Cumin powder
- 1 tsp Turmeric powder
- as per taste Salt and sugar
- 1 tsp Asafoetida
- 1 tbsp Chopped pudina leaves
- 1 tbsp Chopped fresh curry leaves
- 200 ml Water
- 1 tbsp Panch phoron
- as required Mustard oil for deep frying and saute
Steps to make Mint curd fish gravy
- 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.
- 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.
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