We all know fish is a wonderful source of high-quality protein and heart-healthy omega-3 fatty acids. It has numerous health benefits. To meet our omega-3 requirements one must include in the diet at least once or twice a week. Fish is easy to prepare so let’s add into our diet as frequently as possible.
Today I am going to share recipe made with a variety of fish named korrameenu/ murrel fish. This fish is famous in South India. This tastes delicious when prepared in authentic way. Let’s go in to this recipe.
Koramenu fish pieces – 1kg
Onion – 3 big
Green chillies- 3
Ginger garlic paste- 1 tbsp
Red chilli powder- 2 tbsp
Cinnamon stick- 1
Poppy seeds- 1 tsp
Cumin seeds- 1 tsp
Salt to taste
Oil- 4 tbsp
Turmeric powder- 1 tsp
Coriander leaves- few twigs
Curry leaves- few
1. Increase or decrease the amount of chilli powder and chillies as per your taste.
2. Gently turn fish pieces always as they are delicate and tend to break.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes.
1. Clean n wash fish pieces thoroughly with salt and turmeric .rinse well.
2. To marinate : add one tsp turmeric,salt, ginger garlic paste and 2 tbsp chilli powder to the fish pieces. Mix well and keep aside.
3. To be grind in to a paste: Take one onion (sliced), coriander seeds, Poppy seeds, cumin seeds,cloves & cinnamon(shown in below picture).
4. In a mixer jar add all the above mentioned ingredients and grind well in to a smooth paste.
6. In a kadai heat 4 tbsp oil and add remaining one onion, green chillies and curry leaves.
7. Saute well . when onions turns translucent add marinated fish pieces to it and fry well for few minutes.
8. Gently turn fish pieces and mix well. When pieces are done add ground spice paste to it fry for a minute.
9. Now add 250 ml water to it and cook for 5 more minutes. When gravy thickens sprinkle ground dry spices(garam masala) to it.
To make garam masala: grind cardamom, cinnamon and cloves in to a fine powder . Take 1/4th tsp for this recipe. Picture shown below.
10. Garnish with coriander leaves and serve with hot rice and rasam.