Fish Iguru |
Coriander seeds - 1 & 1/2 tsp
Cumin seeds - 3/4 tsp
Cinnamon pieces - 1 tsp
Cloves - 6
Poppy seeds - 1 tsp
( dry roast till just hot and dry grind to a fine powder )
Other ingredients
Onion - 1 medium size grind to a paste
Tomato - 1 large grind to a puree
Slit green chilies - 6
Ginger and garlic paste - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Curry and coriander leaves - 2 tsp
Oil - 2 tbsp
Ingredients to marinate the fish
Fish pieces - 8
(I used boneless Tilapia fish)
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger and garlic paste - 1/2 tsp
( mix all the ingredients together apply the masala both sides of the fish and rest for 20 minutes)
Chepala Iguru |
Heat oil in a pan add the onion paste and green chilies fry till raw smell has disappeared.
Add the tomato puree, ginger and garlic paste few curry leaves and sauté for couple minutes.
Add all the dry masala powders and sauté till oil separates the masala.
Arrange all the marinated fish pieces and pour water, cover and cook in low flame till mixture is thick.
Lastly add the ground masala powder and mix till combined.
Switch off the stove garnish with curry and coriander leaves and best served with plain rice.
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