Published On : Sat, Nov 24th, 2012

Kori Ajadina Recepie


King fish (surmai) 10 half-inch thick
Sambhar onions


Split pigeon pea (toor dal/arhar dal)

1 teaspoon

Coriander seeds

2 teaspoon

Fennel seeds (saunf)

1 teaspoon

Fenugreek seeds (methi dana)

1/2 teaspoon

Cumin seeds

1 teaspoon

Dried red chillies



4 tablespoons


to taste

Turmeric powder

a pinch

Red chilli powder

1/4 teaspoon

Split black gram skinless (dhuli urad dal)

1/4 teaspoon

Mustard seeds

1/2 teaspoon

Curry leaves


Green chilli


Ginger-garlic paste

1 tablespoon


2-3 medium

Tamarind paste

1 1/2 teaspoons


Chop sambhar onions. Dry roast pigeon pea, coriander seeds, fennel seeds, fenugreek seeds, cumin seeds and red chillies till fragrant.
Heat oil in a non stick pan. Sprinkle salt, turmeric powder and red chilli powder on the fish pieces and spread evenly.
Add urad dal, mustard seeds, curry leaves and onions to the oil and sauté. Add green chilli and sauté till onions are lightly browned.
Grind roasted spices to a powder
Add ginger-garlic paste and tomatoes to the pan and sauté. Add salt and sauté till tomatoes become pulpy.
Add 1 tbsp of the ground spices along with ½ cup water and mix well. Cover and cook for 2-3 minutes.
Add fish pieces and ½ cup water and mix. Cover and cook for 1-2 minutes.
Add tamarind paste and mix. Adjust salt. Add 1 tbsp of the roasted spice powder and mix. Cook till fish is done.
Serve hot with rice.