Adar Torkari (Ginger Curry)
Ingredients
- Fish (any small variety): 300 gm
- Salt and turmeric powder: to rub the fish
- Ginger: 80 gms
- Mustard oil: 100 ml
- Nigella: a pinch
- Turmeric powder: ½ level tsp
- Dry chillies: 2
- Hot water: 300 ml
- Turmeric powder: ½ level tsp
- Sugar: ½ level tsp
- Salt: to taste
- To garnish: coriander sprigs
- green chillies
Directions
- Clean, wash and drain the fish.
- Peel and wash the ginger. Crush it and take out the juice.
- Rub salt and turmeric powder to the fish.
- Heat oil in a karahi and half fry the fish.
- To the remaining oil add nigella and dry chillies.
- When the chillies change colour add ginger juice, turmeric powder and chillies.
- Also add hot water and salt.
- When the curry starts to boil add the half fried fish and cover.
- Simmer for about 10 minutes or until the fish is soft.
- Garnish with coriander leaves and green chillies.
- Enjoy Adar Torkari on a rainy day.
Notes: Can also garnish with one tablespoon of ginger juice.
Comments (0)