Tuesday, 11 September, 2012

Pineapple Seer Fish Curry



  • Del Monte Pineapple Tidbits - 100 gms

  •  Del Monte Extra Virgin Olive Oil -50 ml.

  • Seer (Vanjiram) Fish - 1/2 Kg

  • Cumin Seeds - 5 gms.
  • Mustard Seeds - 5 gms.
  • Garlic - 10 pcs.
  • Small Onion - 10 pcs.
  • Green Chillies - 3 Pcs.
  • Curry Leaves 
  • Coriander Leaves
  • Coconut  (Half Size)
  • Tamarind  (lemon Size)
  • Chilli Powder
  • Turmeric powder
  • Pepper powder
  • Salt

Initial Preparation:

  • Cut the Seer fish into pieces, wash it and apply salt and turmeric powder and soak it for 30 Minutes.
  • Grate the coconut and smash it in a mixie along with half spoon of cumin seeds and get a paste.
  • Mix well the tamarind in 1/2 liter of water and filter it.
  • Remove the dress of onion and garlic and wash it.
  • cut the green chillies into two halves.


  • Lite up the stove and have a broad cooking vessel placed in it.
  • Pour Del Monte Extra Virgin Olive Oil into it and wait till the oil get hot.
  • Now add the mustard seeds, cumin seeds & curry leaves and fry it for 15 seconds.
  • Add chillies, Garlic and onion and fry till the garlic and Onion became golden brown color.
  • Now pour the tamarind water into the mixture and boil it till you get the bubbles.
  • Add a Spoon of Turmeric powder ,4 Spoons of Chilli powder, 3 Spoons of Salt and 1 spoon of Pepper powder and stir it well.
  • Now put the seer fish into the curry and boil it for 5 mins.
  • Add the Del Monte Pineapple Tidbits and allow it to cook along with mixture for another 3 minutes.
  • After the 8 minutes or When u find the bubbles in the curry, just sim the burn in stove and add a coconut paste and stir it well. allow it to boil for 15 seconds (not more than 15 seconds)  and off your stove.
  • Now the Pineapple Seer Fish Curry is ready and take it in a new vessel garnished with corriander leaves.

This Pineapple Seer Fish Curry is well suit with Rice, Idly and Dosa.


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