#fishcurry#fishgravy#seabassfish#pandugappa#chepapulusu#meenkulambu#fishpulusu
Recipe Ingredients
• Sea Bass/Pandugappa whole : 2 ( weight around 1 kg )
• onion, chopped– 1 medium size
• Tamarind – lemon size
• Grated coconut – ½ cup
• Ginger garlic paste – 2 tbsp
• Tomato – 1 medium size
• Slit green Chillies - 3
• Turmeric powder- ½ tsp
• coriander powder- 1 tsp
• Red Chilli powder – 1 tbsp
• Garam Masala – 1 tsp
• Pepper Powder- 1 tsp
• Coriander leaves – 3 tbsp
• Lemon juice – 1 tsp
• Poppy seeds – 2 tbsp
• Curry leaves- 1 sprig
• Salt to taste
• Oil- 2 tbsp
Recipe Instructions
1. Wash and cut the fish into oval slices or get it done from your fish monger.
2. Skin on or skin out is your choice. I prefer it with skin on.
3. Soak tamarind in warm water and keep aside
4. Take a mixer jar add grated coconut, poppy seeds and blend them.
5. To it add tomatoes and make a fine smooth paste, keep aside.
6. Grease well a wide open pan with 2 tablespoon of oil.
7. Once the oil is hot enough, add curry leaves,onions fry them
8. Then add green Chillies and ginger garlic paste, cook till raw smell goes.
9. Add all the dry spices turmeric, slat, red chilli powder, garam masala,coriander powder,pepper powder,let it cook for 2 to 3 minutes.
10. When oil oozes out add the grind paste.
11. Mix well and sauté till oil separates out, at this point add tamarind pulp ( 1 cup)
12. Mi well , and for gravy consistency add ½ cup of water.
13. Cover and cook 2 to 3 minutes, then open the lid add sea bass.
14. Do not overcrowd the pan and do not over seared the fish.
15. After 5 minute flip them gently and cook.
16. Add lemon juice to avoid breaking of fish pieces.
17. Then add curry leaves, coriander leaves.
18. cover the pan and let the fish stewed in coconut milk for 3-4 minutes.
19. Serve the sea bass curry with plain rice or Ragi ball.
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Sea Bass Fish curry | Pandugappa Fish Curry | Fish Gravy
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