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RIBBON FISH CURRY
SPICY CURRY OF RIBBON FISH |
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Ribbon fish, also known as belt fish is available in both temperate and tropical seas of the wold. It is also known as Atlantic cutlass fish or Pacific cutlass fish depending on its habitat. It is a laterally compressed lengthy fish with silvery sheen on the flanks. It lives in shallow coastal waters and may grow up to a length of two meters and weigh up to five kilograms. In India, China, Indonesia and some Pacific isles they are mostly salted and sun dried. Usage of this fish in fresh condition is limited.
Dry Ribbon Fish : 500 Grams
Onion Pieces : 1 Cup
Red Chilly Powder : 2 Tab. Spoons
Green Chillies : 6 nos
Tomato Pieces : 2 Cups
Turmeric Powder : 1 Tea Spoon
Salt : As Required
Refined Oil : 300 ml
Spicy Ingredients :-
Poppy Seeds : 1 Table Spoon
Clones : 8 nos
Cardamom : 8 nos
Ginger : 3 Inch Piece
Cinnamon : 3 Inch Piece
Garlic bulbs : 1/4 Cup
Mace : 1 Tea Spoon
Coriander Seeds : 1 Table Spoon
Cumin Seeds : 1 Tea Spoon
Onion Pieces : 1 Cup
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1. Cut the Ribbon fish into three inch pieces. Wash thoroughly. Add Turmeric powder, one spoon red chilly powder, one tea spoon salt and two table spoons of oil. Mix well and allow to marinate.
2. Take all the spicy ingredients into a blending jar and prepare the spicy paste.
3. To a deep bottomed pan, add oil and heat. Add onion pieces and fry till they turn brown.
4. Add the tomato pieces and fry till the pieces become soft. Add the spicy paste also and stir fry until the paste turns brown.
5. Now add the marinated fish pieces, half split green chillies, remaining one spoon of red chilly powder and enough salt. Stir well and fry till oil shows up.
6. Add two cups of water, mix well and simmer on medium flame till all the ingredients blend with each other and the fish pieces are cooked well.
Serve Hot.
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Preparation Time: 40 minutes |
Serves: 4 persons |
| Recipe Origin: India |
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Submitted by: |
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MPR. Radhakrishna
India |
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| This recipe has been viewed 5314 times. |
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