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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Its a recipe of my mother. Assamese ppl don't use Curry leaves much. But its a known recipe to this culture and definitely its a variation to the usual!! Hope you would love to try. Extremely Yummy! Ingredients:
fish 4 pc half fried. |
boiled potato – 1 |
red dry chilli- 1 |
curry leaves a bunch to make paste |
(young and half matured leaves in 50:50 ) |
garlic- 6 flakes |
ginger ( grated) 1/2 tsp |
fenugreek seeds 1/4 ts |
black pepper powder 1/2 tsp |
salt as per taste |
turmeric powder- a pinch |
curry powder- 1/4 ts |
tomato – 1 ( cut in to pcs) |
lemon juice ( fresh)- 1tsp |
corn flour- 2tsp |
water -1 cup |
oil 1tbs. |
Directions:
1. Grind the curry leaves to make a green paste.
2. Add water to the corn flour and keep aside.
3. Mesh the boiled potato without leaving any lump keep aside .
4. Heat oil in a pan.
5. Temper with fenugreek seeds and dry chilli .let it splutter.
6. Add the grated ginger, garlic paste. Stir for 1 min.
7. Add meshed potato. Stir it for some time. Add salt.
8. Add the turmeric powder, curry powder, half of the tomato chopped.
9. Cook for some time.
10. Add the green paste. Mix it thoroughly and cook for 3 mins.
11. Add water and adjust salt.
12. When the gravy starts to boil add the corn flour solution. Stir it properly.
13. Add the black pepper powder and lemon juice. Mix it.
14. Just before turning of the gas add rest of the tomato pcs.
15. Serve with rice!
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