Friday, July 11, 2008

Malu Abulthiyal

  • 2 lbs Fish (Halibet, Salmon or Tuna)
  • 10-15 pieces Goraka
  • 1 1/2 tbs Salt
  • 1 1/2 tbs ground black Pepper
  • 1/4 tsp Turmeric powder
  • 1 sprig Curry Leaves
  • 1-2 pieces Rampe
  • 2 pieces Cinnamon
  • 2 cloves Garlic (crushed)
  • 1/2 tsp roasted Curry powder
  • 1 cup water
  • Wash and cut the fish into 15-20 pieces.
  • Place the goraka pieces in a saucsepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft).
  • Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated).
  • Drain the goraka pieces and crush into a coarse paste.
  • Mix the paste with the drained water and add to the fish, mix well.
  • Arrange the fish in a shallow pan and pour the liquid over the pices.
  • Wash the mixing bowl with 1 cup water and pour over the fish.
  • Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done.
  • For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.

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