This Mangalorean fish curry brings the heat – and the comfort - Made with tamarind, coconut milk and a good hit of chilli, ...

Served with rice tossed in desi ghee. In a pan, heat oil. Add mustard seeds. Let it crackle and add chopped onion, chopped ginger, chopped garlic, curry leaves, salt, green chilli and turmeric powder.

Grind shallots, ginger, garlic, salt, green chillies, curry leaves along with lime juice to a coarse paste. 2. Clean the mullet, remove head and bones, slit open the fish and apply a thick layer of ...

Rohit Ghai is considered to have been a big part of the transformation of the Indian fine dining scene but he says to make ...

Boil for 4-5 minutes. 4. To cook the fish: Gently add the marinated fish pieces to the simmering curry in a single layer. Do not stir immediately to prevent breaking the fish. Let it cook ...