Dry Vanjharam Stew

by Dr M P RRadhakrishna Rao
Vanjharam curry with drumstick and tomato
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Cuisine Andhra
Prep Time 30 minutes
Servings
people
Ingredients
  • Dry vanjharam fish(Seer fish) - 500 g
  • Drumstick pieces - 2 cups
  • Tomatoes(chopped) - 2 cups
  • Red chilly powder - 2 tsp
  • Ginger(garlic paste - 1 tsp) -
  • Turmeric powder - 1/2 tsp
  • Onion paste - 1 cup
  • Onion(chopped) - 1 cup
  • Mustard seeds - 1 tsp
  • Coriander seed powder - 1 tsp
  • Refined oil - 200 ml
  • Salt(As reqd) -
  • Coriander leaves(finely chopped) - 1 cup
Cuisine Andhra
Prep Time 30 minutes
Servings
people
Ingredients
  • Dry vanjharam fish(Seer fish) - 500 g
  • Drumstick pieces - 2 cups
  • Tomatoes(chopped) - 2 cups
  • Red chilly powder - 2 tsp
  • Ginger(garlic paste - 1 tsp) -
  • Turmeric powder - 1/2 tsp
  • Onion paste - 1 cup
  • Onion(chopped) - 1 cup
  • Mustard seeds - 1 tsp
  • Coriander seed powder - 1 tsp
  • Refined oil - 200 ml
  • Salt(As reqd) -
  • Coriander leaves(finely chopped) - 1 cup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the fish into medium sized pieces. Allow it to soak in water for about fifteen minutes. Wash thoroughly and drain the water.
  2. Apply ginger-garlic paste, turmeric powder, some salt and two tsp of oil to the pieces. Leave aside for marination.
  3. Add oil to a deep bottomed pan and heat. Splutter mustard seeds first. Add the onion pieces, fry for some time and add the onion paste. Fry until the contents turn brown.
  4. Add the tomato pieces and cook until they are tender. Add the marinated fish pieces, drumstick pieces, red chilly powder, coriander powder and salt. Stir well and fry until oil separates. Add water, mix well and cook until the fish is done.
  5. Top the preparation with finely chopped coriander leaves and serve hot with rice.
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