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We hope you got benefit 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 do it.

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

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

Instructions 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.

This is similar to any fried rice but with a desi Indian touch. Spicy baked white fish fillets are dressed up with a ginger, garlic, onion, and cashew puree in this Bengali recipe. The dijon mustard combined with the indian spices really gave the fish a tangy complex flavor. I served it on a plain (no salt no flavoring) spinach saag and brown Basmati rice to. Traditionally, this spicy fried fish is served as a side dish with rice varieties or as an appetizer with lemon wedges.

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