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Fish cury goan stayl
Fish cury goan stayl

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We hope you got insight from reading it, now let’s go back to fish cury goan stayl recipe. You can cook fish cury goan stayl using 21 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Fish cury goan stayl:
  1. Provide 500 grm fish surmai
  2. You need 1 big onion
  3. Use 1 big tomato
  4. You need 2 tbsp Ginger garlic paste
  5. Get 1 tsp green chilli paste
  6. Provide 1/2 cup curd
  7. Take 1/2 cup brown onion
  8. Provide 1/2 cup coconut milk
  9. Use 1 teaspoon Kasoori mathi
  10. Provide 1/2 teaspoon fenugreek seeds
  11. Get As needed Coriander leaves
  12. Prepare 1 tsp Salt
  13. Provide 1 teaspoon Red chilli powder
  14. You need 1/2 teaspoon Turmeric powder
  15. Get 1tsp Fish masala
  16. Get 1tsp Chilli powder
  17. Get 1 tsp Coriander seeds
  18. Use 1 cup mustard oil
  19. You need 8 cashewnut
  20. Take 2 bay leaf
  21. Get 10 black pepper
Instructions to make Fish cury goan stayl:
  1. In pan red chilli cumin seeds10 black pepper coriander seeds feruled dry rost and grind make fain masala and keep aside (fish masala)
  2. Take pan add oil add bay leaf and fenugreek till fry add onion paste fry well add tomato paste fry well add ginger garlic paste add greeñ chilli paste salt red chilli powder haldi and fry well add curd brown onion paste cashewnut paste fry well add fish masala fry well add kasori mathi cook well with cover 2 mints add coconut milk cook well and add fish pieces and cook well and add 1 glass water for gravy cook with cover 5 minutes garnish green chilli chopped coriander leaves
  3. Ready for serve with rice and paratha enjoy with your family take care eat well buy see you again with next recipe buy

Find goan fish curry stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Try our easy to follow goan-style fish curry recipe. Serve curry with steamed rice and lime wedges. Garnish with coriander leaves. tip: use any leftover rice to make a salad for lunch the next day.

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