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We hope you got benefit from reading it, now let’s go back to seer fish head mango curry(vanjiram thalai maangaai kulambu) recipe. You can cook seer fish head mango curry(vanjiram thalai maangaai kulambu) using 16 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Seer fish head mango curry(vanjiram thalai maangaai kulambu):
- Prepare 1 kg of Vanjiram/seer fish head.
- Take 20 pods of shallots finely chopped.
- Provide 3 of Tomatoes chopped.
- Get 2 spoons of ginger garlic paste.
- Provide 5 spoons of Kulambu milagai podi/curry chilli powder.
- Take 3 spoons of Rock salt.
- You need 1/2 spoon of Turmeric powder.
- Get 1 1/2 lemon sized of Tamarind (extract).
- Prepare 8 spoons of Coconut oil/groundnut/sunflower oil.
- You need as required of Coriander leaves for garnish.
- Use 2 of Green chillies cut lengthwise.
- Get For of seasoning:.
- Take 1 spoon of Mustard.
- Prepare 1 spoon of Fenugreek.
- Take 6 pods of Crushed garlic.
- Provide 2 sprigs of Curry leaves chopped.
Steps to make Seer fish head mango curry(vanjiram thalai maangaai kulambu):
- Add oil in a pan and add mustard seeds. When it splutters add fenugreek and saute for 10 seconds. Do not burn the fenugreek. Add crushed garlic and saute till it turns golden. Add curry leaves and let it splutter..
- Now add chopped shallots and green chillies and fry till onions turn golden brown..
- Now added spoons ginger garlic paste and saute till raw smell goes off..
- Now add tomatoes and rock salt and cover and cook for 5 minutes so that the tomatoes turn mushy.
- Now add turmeric powder and saute for 30 seconds and then add kulambu milagai podi or curry chilli powder.
- Saute till oil oozes out. Add little hot water to avoid burning of the masala..
- Once oil oozes out add tamarind extract and let it boil for 7 to 9 minutes in high flame. Stir occasionally..
- Add 3 cups of water and allow it to boil for another 10 minutes..
- When it thickens slightly add 2 pieces raw mango followed by cleaned fish pieces..
- Allow it to boil for 15 minutes on high flame and gently stir occasionally. Garnish with fresh coriander leaves. Fish curry is ready to serve. It goes well with steamed rice, idli, dosa,chapati, roti, wheat dosa, broken wheat upma.etc.
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