Mulligatawny With Fish Recipe
Ingredients
| Fish stock | 4 Cup (16 tbs) | |
| Thick coconut milk | 1 Cup (16 tbs) | |
| Cashewnuts | 10 | |
| Garlic | 4 Clove (5gm) | |
| Ginger | 10 Gram | |
| Coriander powder - 1-1 1/2 tsp | ||
| Cummin powder - 1 tsp | ||
| Cardamoms | 4 | |
| Cloves | 4 | |
| Cinnamon piece | 1 | |
| Fenugreek | 1 Teaspoon | |
| Lemon juice or a small tomato | ||
| Rice | 100 Gram, boiled | |
| Shelled prawns or boiled flaked fish - 100 g boiled | ||
| Fat — clear chicken fat is best - 2 tsp | ||
| Red onions | 3 | |
| Red onions - 2 for tempering | ||
| Fat and a sprig of curry leaves for tempering | ||
Directions
MAKING
1) In a saucepan heat oil, add curry leaves, onions, garlic, ginger and fry until golden brown.
2) Mix other spices and fry for 1-2 minute.
3) Stir in coconut milk and remaining ingredients along with stock.
4) Boil the mixture and simmer for 5 minutes.
5) Put shelled chopped prawns or boiled flaked fish.
6) Add rice and salt if desired.
SERVING
7) Serve hot.
1) In a saucepan heat oil, add curry leaves, onions, garlic, ginger and fry until golden brown.
2) Mix other spices and fry for 1-2 minute.
3) Stir in coconut milk and remaining ingredients along with stock.
4) Boil the mixture and simmer for 5 minutes.
5) Put shelled chopped prawns or boiled flaked fish.
6) Add rice and salt if desired.
SERVING
7) Serve hot.
Chef
