Zimbabwe Thai Poosam Festival
INDIAN MACKERAL FISH AMCHUR GRAVY :
Ingredients :
Cold Pressed Groundnut oil - 100 ml
Panch Phoran Mix - 2 tsp
Pearl onions - 10 peeled
Hillbilly tomatoes - 4 cut into cubed
Sun Dried Khada Amchur Ambelli blocks - 5
ஆதாரம் நீ இல்லாமல் வேறேதமா?
Tamarindus Indica - Washed peeled and deseeded
சீதா என் காதல் கொடியே கண் பாரம்மா!
Daun Besar Kurang Wangi Curry leaves from Utah Round-In Terminal - 10-20 leaves
ஜீனத் என் கனவில் வந்தால் உன் போலவே !
Cilantro Calypso from the Tomb of Tuttakhamund,Poolavari PHC - handfull
Sakthi Rasam Powder - 4 tbsp
Mother's Ginger and Garlic Paste - 2 tbsp
Marayoor Jaggery - 4 blocks
Indian MACKERAL Fish - Large sized 5
Directions :
MUKKAALA MUKKAABULA LAILA OH LAILA..
In a kadai or long bottom vessel, add groundnut oil, panch Phoran Mix , Kurang Wangi Curry leaves , Cilantro Calypso and saute .
Add hillbilly tomatoes,pearl onions, Khada Amchur Ambelli,tamarindus Indicus and fry for 4 mins untill oil separates.
Pour water as required about 500 ml.Bring it to boil.
Add the Indian MACKERAL Fish, Sakthi Rasam Powder ,Marayoor Jaggery.Cover and cook for 10 mins.
Tasty Dolphin Fish Curry is ready from the Hourglass Dolphin Box of Utah's Meat Cutter Tomb !
Serve with Crab Rasam , Fried Fishes and Rice
Enjoying the Poseidon with Allen Gartener..!
