Dhoma /Croakar/Dodyaro/Hodki in PiquantCurry

img_1578-copy

Croakers /Sciaenids are found worldwide, in both fresh and salt water, they are small to medium-sized fishes.

For this recipe I have used salt water and small sized croakers,

The Recipe:

  • Marinate the fish with generous sprinkle of turmeric powder (usually a teaspoon of turmeric powder for 10 small sized fish) and smidgen of salt according to your preference.
  • For the curry paste I used these ingredients:
  1. Finely grated shreds of coconut meat ( half of the coconut shell )
  2. Chopped pieces of ( 3 medium ) onions
  3. Chopped pieces of one green chilli
  4. One teaspoon of mustard seeds
  5. Few garlic cloves ( about 7 to 10)
  6. A small share of ginger
  7. Chopped pieces of coriander leaves (according to preference – the more greener or zestier you want the curry the more the leaves)
  8. One glass full of (about 5 to 7) dried kokum fruit saturated water – to grind the mixture into a smooth paste, as well as to citrus the mixture
  • Sauté finely sliced pieces of (3 medium) tomatoes in (15 teaspoons or additional – according to your preference of) soybean oil or any other vegetable oil of your liking.
  • Add the smooth curry paste to the melted tomato pieces, sauté the paste for few seconds.
  • Dilute the curry with dried kokum fruit (Malabar tamarind/ Gracinia indica) saturated water.
  • Add the marinated fish to the warm curry.

It takes about 10 minutes for the fish to cook in low heat.

HAPPY EATING  

The South Indian Fish Curry with Salmon:  https://masalahealth.wordpress.com/2016/03/04/the-south-indian-fish-curry-with-salmon/

About mirandavoice

I am the author of the blog, mirandavoice.com, which is based on photography, fiction and non-fiction piece of writing. I am also the author of another blog, masalahealth.wordpress.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients - I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend. Sylvia Miranda (mirandapresence@gmail.com)
This entry was posted in Food, Indian RECIPES, Uncategorized and tagged , , , , , , . Bookmark the permalink.

5 Responses to Dhoma /Croakar/Dodyaro/Hodki in PiquantCurry

  1. This curry looks so delicious! I can see myself dunking a piece of crusty bread in the sauce… 🙂

    Liked by 1 person

  2. We had a lovely lamb curry last night. I slow-cooked it for nearly 2 hours in a cast iron pot. I also used a lot of finely cut spinach and capsicums, tomatoes in a stock made of leeks and coconut cream.
    I am sure the fish curry would be a sensation. I must try it.

    Liked by 1 person

  3. mirandavoice says:

    Yes. Green capsicums, tomatoes and coconut cream have unique flavours and enriches the worth of any food.

    Like

  4. Maybe you´d like our blog
    Even you could wish vote us
    https://superduque777.wordpress.com/
    Posiblemente le guste nuestro blog
    incluso podría ser que quisieras votarnos…

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s