Lent Special Fishless Fish Curry

3.5, 6 reviews

Happy Navratri in advance..

Recipe Details  
 
3.5, 6 reviews

Posted by
Posted on 21, Mar 2017
Serving 5-7 people
Ready in 35-40 minutes
Post Views 1.3 K views
Post Rating 3.50 out of 5 , from 6 reviews
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Ingredients
  • Raw Banana - 1 medium sized
  • Potato - 1 small sized
  • Tomato, large sized - 1 Nos, cubed
  • Chopped Onion - 1 cup
  • Finely chopped Ginger - 1 Teaspoon
  • Finely chopped Garlic - 1 Teaspoon
  • Green Chillies - 2 Nos, slit
  • Curry leaves - 2 sprig
  • Mustard Seeds - ½ Teaspoon
  • Fenugreek Seeds - ⅛ Teaspoon
  • Gambooge/kokum - 2 small pieces
  • Coconut oil - 2 Tablespoon + 1 Tablespoon
  • Water as required
  • Salt to taste

For Coconut Masala Paste:

  • Grated Coconut - 1 cup
  • Red chilli powder - 1 ½ - 2 Teaspoon
  • Coriander Powder - 1 Teaspoon
  • Turmeric Powder - ½ Teaspoon
  • Fenugreek Powder - ¼ Teaspoon
  • Water - ¾ cup
Directions

Initial Preparation:

  1. Peel the potato and raw banana, then wash well and cut into 1 inch length strips. Set aside.
  2. Grind together the ingredients mentioned in 'For Coconut Masala Paste' and make a fine paste. Set aside.

Curry Preparation:

  1. Heat 2 tablespoon of coconut oil in a pan, splutter mustard seeds.
  2. Then add in the fenugreek seeds and saute for few seconds.
  3. Now add in the chopped onion, green chillies, half of the curry leaves and saute until the onions become translucent on medium heat.
  4. Add in the chopped ginger, garlic and saute until the raw smell disappears on low-medium heat.
  5. Then add in the plantain slices, potato slices, cubed tomato and saute until the veggies are slightly wilted.
  6. Now add in the coconut masala paste, gambooge, enough water, salt and mix well.
  7. Cover and cook until the veggies are cooked well and oil separates on low-medium heat.
  8. Add in the remaining curry leaves, 1 tablespoon of coconut oil and gently mix the curry.
  9. Remove from heat, close the pan for 10-15 minutes. Serve warm.
3.5, 6 reviews

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