Spicyandhra

KING FISH: 6 PIECES
GINGER GARLIC 2 TBSP
2 ONIONS AND CHILLI PASTE
COCONUT PASTE: 1/4TH COCONUT
CHILLI POWDER 2TBSP
TURMERIC 1TSP
TAMARIND WATER
SALT TO TASTE

FRY FISH PIECES AND KEEP ASIDE

NOW ADD ALL THE PASTES INTO THE FRIED FISH OIL AND FRY UNTIL OIL OOZES OUT, NOW ADD CHILLI POWDER, SALT AND TURMERIC

WHEN THE OIL STARTS OOZING, ADD TAMARIND WATER AND LET IT BOIL FOR A WHILE AND THEN ADD ISH PIECES AND DON’T MIX THEM THE PIECES MIGHT BREAK .

AS SOON AS THE FISH PIECES ARE COOKED, SPRINKLE CORIANDER!!

SUPERB FISH CURRY READY TO EAT WITH RICE

I TASTED THIS IN ONE OF MY FRIEND RENU’S PLACE AND BELIEVE ME THEY TASTE AMAZING!!
AND SUCHA SIMPLE SNACK WHICH CAN BE MADE AS A STARTER OR A SNACK

CUT THE FRANKFURTERS IN SMALL PIECES

COCONUT INTO SMALL PIECES

GARAM MASALA 2 TBSP

DHANIA POWDER 2 TBSP

MEAT MASALA(OPTIONAL) 1 TSP

ONIONS 1

GINGER SMALL PIECES

CURRY LEAVES FEW SPRIGS

OIL 1/4 CUP

NO NEED FOR SALT AS THE SAUSAGES ARE QUITE SALTY AND IF U THINK IT NEEDS MORE U ADD WHEN U FRY THEM

MIX ALL THE ABOVE INGREDIENTS AND LEAVE IT FOR ATLEAST 1/2 HR

ADD LITTLE WATER AND COOK THEM FOR FEW MINS OR UNTIL THE PIECES ARE COOKED.

SUPERB EVENING SNACK READY!!

GROUNDNUTS: 2 CUPS
TAMARIND
DRY CHILLIES
SALT TO TASTE

ROAST THEM UNTIL THE SKIN COMES OFF EASILY!!

NOW TAKE THE SKIN OFF THE GROUNDNUTS AND GRIND THEM WITH CHILLIES, TAMARIND AND SALT.

GROUNDNUT CHUTNEY IS READY FOR U’R IDLIS AND DOSAS