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We hope you got insight from reading it, now let’s go back to fish thali rice with fish curry fish fry and spiced buttermilk recipe. You can have fish thali rice with fish curry fish fry and spiced buttermilk using 43 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to prepare Fish thali Rice with Fish curry fish fry and spiced buttermilk:

1. Provide For fish curry
2. Use 500 gm fish
3. Provide 2 medium size Onions
4. Get 3 medium size tomatoes
5. Get 1 Lemon size tamarind
6. Get 3 tsp chilli powder
7. Use 2 tsp coriander powder
8. Get 1/2 tsp turmeric powder
9. Prepare 1/4 tsp mustard seeds
10. Provide 8 Methi(fenugreek) seeds
11. Take 2 green chilli
12. You need 1 spring curry leaves
13. You need 2-3 dried red chili
14. You need 5 tbsp sesame oil
15. Provide 6 spring coriander leaves
16. Prepare To taste salt
17. Get For fish fry
18. Prepare 500 gm fish
19. Take 1/2 tsp Kashmiri chilli powder
20. You need 1/2 tsp chilli powder
21. Prepare 1 tsp coriander powder
22. You need 1/2 tsp pepper powder
23. Get 1/4 tsp turmeric powder
24. Provide 1/2 tsp garlic paste
25. Prepare 1/2 tsp ginger paste
26. Use 1 tbsp lemon juice
27. You need 1 spring curry leaves chopped
28. Get 1/2 tsp saunf/fennel seeds
29. Provide to taste salt
30. Use as needed water
31. Use as needed For frying oil
32. Get 4 tsp For garnishing coriander leaves
33. Get For cucumber spiced buttermilk
34. You need 2 cups cucumber chopped
35. Provide 1 cup grated coconut
36. You need 3-4 green chillies
37. Use 1 tsp shahi jeera/cumin seeds
38. Take 1/4 tsp turmeric powder
39. Provide 1/4 cup sour curd
40. Use 1/4 tsp mustard seed
41. Take 3 dry red chilli
42. Get 1 spring curry leaves
43. Provide 1 tsp oil

Steps to make Fish thali Rice with Fish curry fish fry and spiced buttermilk:

1. For fish fry take all the ingredients mentioned in a plate except water and oil. Add water gradually and make a thick paste. Coat the fish slices one by one and set aside for half an hour. Meantime let's prepare fish curry and spiced buttermilk.
2. For fish curry marinate the fish slices with 1 tsp chili powder, 1/4 tsp turmeric powder and salt to taste. Set aside until the curry is ready.
3. Keep the ingredients ready for the curry. Soak tamarind in hot water for 15 mins and extract the juice. Finely chop onions and tomatoes, slit green chilies.
4. For spiced buttermilk peel the mangalore cucumber, remove the seed and chop into 1" cube. In a pan on medium flame cook the cucumber in water. As it will take time cook, we can prepare the fish curry meantime.
5. In a kadai heat oil. Season with mustard, methi seeds, red chili, curry leaves. When it splutter add onions, green chili. Add oil salt for onions to cook faster. Saute until onions are soft.
6. Add in chopped tomatoes and cook until tomatoes are soft.
7. Add the chili, coriander, turmeric powder, salt(as required only for the curry as we added salt for fish). Saute for a minute.
8. Add lil water and cook until oil oozes out. Add in extracted tamarind water.
9. Add water as per required curry consistency and let it boil until oil oozes out
10. Add the marinated fish slices and simmer for 6-8 minutes carefully stirring in between or by swirling the kadai. Finally garnish with coriander leaves and set aside for 20 minutes b4 serving.
11. For buttermilk grind grated coconut along with green chili, meera, turmeric powder with little water as required to smooth paste. Add curd and blend to combine.
12. Once the cucumber is cooked add the coconut paste, salt and cook on low flame until it just starts to boil.
13. In seasoning pan heat oil, add mustard and let it splutter. Add curry leaves, red chilies and let it splutter. Add it to the buttermilk and cover it for 5 minutes.
14. Finally in a pan on medium flame shallow fry the fishes in oil for 2 to 3 mins on each side. Remove onto a plate.
15. Fish curry, fish fry and spiced buttermilk is ready to serve.
16. Serve the fish thali and relish it.

And Solkadhi was sone pe suhaga. Fish cooked in onion tomato gravy. The ingredients used in this fish curry recipe make it a mix of both eastern and northern Indian culinary influences. This recipe is perfect for beginners! Add the tomato and spice paste and fry until the oil begins to separate from the masala.

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