Wednesday, July 14, 2010

Varutharacha Prawns/Fish Curry with Dosa



Ingredients:

Fish (King Fish/Prawns)       --    ½ kg
Pearl Onions                        --    2 medium size
Ginger garlic paste               --    1 tsp
Green chillies                       --    2 - 3
Tomato                               --    ½ of medium size
Turmeric powder                 --    ½ tsp
Coriander – Chilly powder mix        --    2 -3 tbsp
Tamarind                             --    a small ball (size as that of a walnut)
Coconut                              --   ½ of medium size
Mustard seeds                     --   ½ tsp
Curry leaves                        --   1 stem
Salt                                     --    to taste


Preparation of Curry:

Soak the tamarind ball in water. Clean the fish/prawns, cut into small pieces and keep it aside.

Fry the shredded coconut and grind it into a fine paste / liquid form as shown here.

Heat oil in a pan and when the oil is hot add the mustard seeds. Let it splutter. Now add the finely chopped pearl onions, chopped green chillies, ginger garlic paste and chopped tomatoes.


When the onions become translucent, add the turmeric powder and the coriander – chilly masala powder. Saute until the raw smell of the masala goes off.


Get the juice from the tamarind and mix it into the masala. Then add the ground coconut paste.  Keep the flame on high and let the mix boil.

Once it boils, add the prawns / fish  and let it cook on a low flame.


Garnish with curry leaves and serve hot.

The same recipe can be followed for any fish. I love to have this with dosa.

I used to make dosa with raw rice as what we do at home. But raw rice @ Indian stores here is too costly and I tried using long grain rice and parboiled rice. After a number of experiments, I was finally successful with the below proportion or rice and urad dal.

Ingredients:

Long grain Rice                     --   1 ½ cups
Parboiled Rice                      --   1 ½ cups
Urad dhal                               --   1 cup
Methi seeds                           --    2 tsp
Salt                                         --    to taste

Preparation of the batter:

Wash and Soak the rice and urad dhal with methi seeds separately for about 6 hrs. Grind the urad dal with methi seeds until it becomes fine. Then grind the rice to slightly rough consistency. Add a little salt and mix both the batter together. Let it ferment overnight.

This gives soft & fluffy idlies and crispy dosas.


If you are preparing this in a large batch, you can store a part of the fermented batter in the freezer. Just remember to transfer it into the fridge, the day before you plan to use it. You can thus save the batter from extra fermentation.

20 comments:

  1. entammme kothy varanu kothy varanu.Nithu ente fav anu dosayum chemmen curryum...shoo Lovely recipe..

    PInnile
    Pickleil Vinegar venel add cheyyam tou, enikishtalla, taht makes it too much sour, athinanu yogurt add cheyyune kazhikumpol. Also vinegar add cheythal shelf life kurachude koodum :-)

    Love
    Suji

    ReplyDelete
  2. lovely recipe and clicks..

    ReplyDelete
  3. yummy prawn curry...dosa is looking very crispy....

    ReplyDelete
  4. shoo enikku oru plate tarumoo.... ethu must aayi try cheyanam :)...awesome!!

    ReplyDelete
  5. im drooling as usual...and what a brilliant combo..jus like idli and fish curry

    ReplyDelete
  6. Prawn curry with dosa looks really good.

    ReplyDelete
  7. U always come up with delicious dishes Nitha, feel like having some prawn curry rite now....tempting!!!

    ReplyDelete
  8. Nitha...U made me drool early in the morning dear! Thosai with prawn curry...Oooo la la!!! :D

    ReplyDelete
  9. Wow! looks so tempting Nitha, is that your dinner. Lucky your family:-)

    ReplyDelete
  10. Perfect Sunday breakfast for me. Looks so good. So mouthwatering. YUM!

    ReplyDelete
  11. Am drooling all over Nitha... Wish I can have such delicious dinners..

    ReplyDelete
  12. Curry looks spicy and so yummy, mouthwatering...

    ReplyDelete
  13. Curry looks spicy & yummy nitha....very nice combo

    ReplyDelete
  14. I loved the Dosa.... but abt the curry i donno much as m a vegetarian :D

    ReplyDelete
  15. curry looks yummy, the color of the gravy is nice..good pictures

    ReplyDelete
  16. wow, that's a cool idea to grind the coconut and keep in the freezer. I too add prawn head in curry, like the way u did.. I sometimes add in drumstick and other veggies too in this curry along with prawns. I am feeling hungry...

    ReplyDelete
  17. nice recipe..nice presentation dear!!

    ReplyDelete
  18. Wow..kothi varunnu..enikkum isthama ee combination...adipoli dear

    ReplyDelete
  19. Hey wow thats a nice graeat combination....i loved it a lot....gr8...

    ReplyDelete