Ingredients
Fish
Oil 3 TBSP
Onion – 4
Green chilly – 2
Garlic – 8
Ginger – small pieces
Salt – to taste
Turmeric powder – 1/4 TSP
Garam masala – 1/2 TSP
Pepper powder – 1/2 TSP+1/2 tsp
Chicken masala – 1/2 TSP
Fennel seeds – crushed 1/2 TSP
Coriander leaves
Curry leaves
Grated coconut – 1 cup
Fennel seeds – 1 TSP
Cumin seeds – 1/2 TSP
Shallots – 5 to 8 nos
Water – 2 cup
Salt
Roasted Rice flour – 2 cup
Kashmiri chilly powder – 3 TSP
Turmeric powder – 1/4 TSP
Garam masala – 2 TSP
Salt
Water
Oil for frying
Preparation
Heat oil in a pan, add marinated fish, fry it well, then remove thorns, then keep aside. Heat another pan , add oil, then add onion, ginger, garlic and green chilly, add salt and saute it well, next add masala powders, mix again, next add fried fish, combine all together, finally add pepper powder, fennel seeds powder and coriander, after mixing well turn off flame.
For dough, add coconut to a mixie jar, add cumin, fennel, shallots along with it, then grind it well. Boil water with salt, then add rice flour, mix well, once the heat lower, knead it by add coconut mix, and make a soft dough. Take small portion from it and flat in in your palms, add filling, then fold it like unnakkaaya, then steam it well. Mix kashmiri chilly powder, salt , turmeric and garam masala in a bowl, apply this masala above the kalmas, then fry it in a pan.
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