The major change that I brought to the recipe was exchanging ground peanuts to peanut butter smooth paste. Ever since I've used peanut butter I'm become a fan of it. Again I've always loved having peanut butter on toast with a nice cold glass of milk, some of you may not like that combo but beleive me try it in a curry and you'll always have a peanut butter bottle in your grocery list after that,because it not only gives a disticnt taste to your curry it also makes life and making curry easier. I lways have peanut butter in my closet because on the day that I don't feel like making too much effort I simply add peanut butter to the pan ith a bit of salt and yogurt ,voila my curry is ready. I have made this curry now for almost a decade and my guests and family have loved it hopefully this recipe will bring you great appetite and lots of great time entertaining family and friends.
INGREDIENTS:-
- 800g Haddock Fillet
- 2Tbs Smooth Peanut Butter
- 1 1/2 Cups Yogurt Smooth
- 2-3 Tbs Coconut Milk Powder
- 2-3 tsp Ginger & Garlic Paste
- 1 1/2Cups water
- Salt to taste.
- Pinch tumeric
- 1 tsp Red Cilli Powder
- 1/4 Cups Tamarind ( I add alot of tamarind because I like t sour but you can add less if you prefer not to have it so sour)
- Some Corriander to garnish
- 1 Kari Patta Stick with leaves on
- 2-4 Green Chillies
- 2 tsp Rai Dana (Mustard seeds)
- 1/4 Cups Oil (any oil tht you have easily available)
- 1 tsp Zeera Powder
- In a bowl Add yogurt,salt,red chilli powder,peanut butter,tumeric,zeera powder, coconut milk powder and ginger galic paste mix well to a smooth paste.
- Add oil to the pan, when it starts to Crackle add the cardomoms and rai dana( mustard seeds).
- Once you see the cardamoms changing their colours addthe yogurt paste to it and start to mix well at this stage you have to be really alert since it can burn very easily, have 1/2 cup of water with you and as soon as you see the paste sticking to the pan add a few drops of water this process is called "bhunna" this gives color to you curry.
- When you see the color is changed to a nice golden brown and the the paste is separating from the oil, the oil has also change colour to red thats when you add the cup of water and kari patta.
- Bring to boil and add fish fillets to it and add tamarind paste and green chillies when the green chillies change their colour from being green to yellow green your taarind is cooked and so is the fish.
- Take a flat dish and place the cooked fish fillets first in the dish and then pour the curry over it, this prevents the fish fillets from breaking and helps dish out more easily.
XCELLENT!!! am going to make it on new years...thank u soooooooooooooooooooooooooooooooooo much love yya honey buns...:D:D:D
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