Malaika Arora’s mother, Joyce Arora, frequently shares cooking videos on her Instagram. He recently shared a fish curry video, adding that this dish is enjoyed by his daughters Malaika and Amrita Arora, as well as Kareena Kapoor Khan. “I love seeing people who really like to try and savor my cuisine. That’s what I love about my daughters @malaikaaroraofficial and @amuaroraofficial, as well as their best friend @kareenakapoorkhan. They all eat the food, but make sure they work it. This is a fish curry that Kareena loves, which I would like to share with all of you. (sic), ”he wrote.
To know more about the recipe, read on.
For the curry
- One large to medium winglet
- A bowl of grated coconut
- 5-6 Cashmere red chili peppers and 3-4 Pandi chilies
- One medium onion (chopped into chunks)
- Coriander seeds
- Cumin seeds
- 6-7 garlic cloves
- 2 teaspoons peppercorns
- 1 raw mango
- Bhindi (cut off the head and make a fine cut through each of them)
- Triphala (to remove the seeds)
- Salt to taste
- Cooking oil
* Mustard seeds
* Curry leaves
* 2-4 green chilies
1. With clean fish, cut into medium curried slices.
2. Grind the garlic, chili peppers, coriander seeds, cumin seeds, peppercorns, chopped onion, coconut and tamarind to a nice fine paste.
3. Chop the dried mango into slices, with the skin.
1. In a kadai, add 2 tablespoons of oil. When the oil is slightly warm, add the tadka ingredients in it. Let these ingredients fry well.
2. Now add the ground masala paste to the skillet. After that, add the thigh pieces as well and let it cook for five minutes. While the drumstick is cooking, add the triphala. Cook this over medium-high heat.
3. Five minutes after this, add a little salt. Then add the sliced mango to the sauce and let it cook for another five minutes.
4. Once sauce is boiling nice and vigorous, reduce heat and recheck for salt.
5. Now add the sliced fish pieces to the kadai one by one. After adding the fish, add minced bhindi to the sauce as well, and gently stir the curry. Let all the pieces of bhindi and the fish is well dipped in the sauce.
6. Turn the heat back up and bring the curry to a boil. Continue cooking the fish for the next seven minutes.
7. Turn off the stove and transfer the curry to a bowl.
He also shared that his mother “made the most amazing fish curries.” “The temptation to dive in and taste the succulent fish, slurp the tangy curry, used to be too much. My mom used to slap my hand (of course she gave me a big spoonful to try; I was her pet😊) and told me to wait. We always had fish curry the next day as all the flavors had mixed well in both the curry and the fish. Try it this way. Trust me, the curry tastes amazing the next day, ”he added.