For everybody who do not understand why fish curries rock!
As my husband does not eat fish and I can't stop eating them, we are almost always in a fix as we have to prepare two separate meals whenever I get my hands on some fresh fish. I also do feel a little bad that he misses out on the amazing curries that fish are cooked in.
The recipe I am sharing today is exactly how fish curry is made at my husband's home. We just replace the fish with potatoes, so 'anti-fishitarians' can have a good time, while we gobble down on our fishy meals.
Do give it a try on a cold winter night, cuddled up in a comfy chair with a large bowl of some hot steamed rice and this amazingly flavorful curry. Trust me this recipe is a keeper.
So here is how we make it!
Level: Easy
Serves: 4 people
Source: MIL (Nita Pradhan)
Ingredients:
3 large potatoes
4 - 5 garlic cloves, crushed
3 pinches asafoetida
1/4 tsp turmeric powder
1.5 tsp red chilly powder
1.5 tsp ginger garlic paste
2 tsp tamarind pulp (or to taste)
1/2 cup fresh coconut
4 tsp oil
Water as required
Salt to taste
Coriander to decorate
Method:
Step 1 - Cut the potatoes into even thin slices and then cut them into medium pieces. Place the cut potatoes in water till you are ready to use them. This will prevent discoloration. Grind the coconut with 1/4 cup water to form a smooth paste.
Step 2 - Heat oil in a pot and add crushed garlic in it. Saute till the garlic turns golden. Add the asafoetida and stir it for a few seconds.
Step 3 - Add the drained sliced potatoes and stir them well till all the potatoes are coated with the garlic oil. Add the turmeric powder, red chilly powder and ginger garlic paste. Stir well for 5 - 10 mins till you see oil in the sides of the pot.
Step 4 - Add enough water till it is 1/4 inch above the potatoes. Stir for a minute. Cover the pot with a lid and let the potatoes cook on medium-low heat for 5 - 7 mins till they are almost done. Keep stirring occasionally.
Step 5 - When the potatoes are 90% cooked, add salt, tamarind pulp and coconut paste from Step 1. Adjust the taste of the curry as per your liking (mostly for red chilly powder and tamarind pulp). Boil the curry for 2 more minutes till the potatoes are cooked through. Decorate with coriander and we are done!
Serve hot with some steamed rice. Indulge!
Tips:
You can chop the potatoes in any shape you prefer. Just make sure they are even, so they all cook at the same time.
Do not add tamarind pulp until the potatoes are almost cooked. Adding tamarind to uncooked potatoes prolongs the cooking time.
As my husband does not eat fish and I can't stop eating them, we are almost always in a fix as we have to prepare two separate meals whenever I get my hands on some fresh fish. I also do feel a little bad that he misses out on the amazing curries that fish are cooked in.
The recipe I am sharing today is exactly how fish curry is made at my husband's home. We just replace the fish with potatoes, so 'anti-fishitarians' can have a good time, while we gobble down on our fishy meals.
Do give it a try on a cold winter night, cuddled up in a comfy chair with a large bowl of some hot steamed rice and this amazingly flavorful curry. Trust me this recipe is a keeper.
So here is how we make it!
Level: Easy
Serves: 4 people
Source: MIL (Nita Pradhan)
Ingredients:
3 large potatoes
4 - 5 garlic cloves, crushed
3 pinches asafoetida
1/4 tsp turmeric powder
1.5 tsp red chilly powder
1.5 tsp ginger garlic paste
2 tsp tamarind pulp (or to taste)
1/2 cup fresh coconut
4 tsp oil
Water as required
Salt to taste
Coriander to decorate
Method:
Step 1 - Cut the potatoes into even thin slices and then cut them into medium pieces. Place the cut potatoes in water till you are ready to use them. This will prevent discoloration. Grind the coconut with 1/4 cup water to form a smooth paste.
Step 2 - Heat oil in a pot and add crushed garlic in it. Saute till the garlic turns golden. Add the asafoetida and stir it for a few seconds.
Step 3 - Add the drained sliced potatoes and stir them well till all the potatoes are coated with the garlic oil. Add the turmeric powder, red chilly powder and ginger garlic paste. Stir well for 5 - 10 mins till you see oil in the sides of the pot.
Step 4 - Add enough water till it is 1/4 inch above the potatoes. Stir for a minute. Cover the pot with a lid and let the potatoes cook on medium-low heat for 5 - 7 mins till they are almost done. Keep stirring occasionally.
Step 5 - When the potatoes are 90% cooked, add salt, tamarind pulp and coconut paste from Step 1. Adjust the taste of the curry as per your liking (mostly for red chilly powder and tamarind pulp). Boil the curry for 2 more minutes till the potatoes are cooked through. Decorate with coriander and we are done!
Serve hot with some steamed rice. Indulge!
Tips:
You can chop the potatoes in any shape you prefer. Just make sure they are even, so they all cook at the same time.
Do not add tamarind pulp until the potatoes are almost cooked. Adding tamarind to uncooked potatoes prolongs the cooking time.
