Mhaura Lonmiri
Spicy and tangy fish curry with ladies finger (okra), featuring a rich red chili paste known as Lonmiri.
Ingredients
- 500 grams Fish (You can take any fish of your choice. Bigger fish tastes better.)
- 6 units Ladies finger (okra) (Cut into 2 inch pieces.)
- 1 unit Onions (Small sized onion, chopped.)
- 2 units Tomatoes (Medium sized, finely chopped.)
- 15 units Dried red chilly (If you want more paste, you can use more red chilly as you can store this paste in the refrigerator.)
- 7 units Garlic cloves (If the cloves are small, use 10 cloves.)
- 1 tablespoon Cooking oil (Preferably coconut oil.)
- 1 teaspoon Mustard seeds
- 6 units Curry leaves
- 1 to taste Salt
- 1 to taste Turmeric powder
- 1 inch piece Tamarind
- 1 handful Coriander leaves (Freshly cut for garnish.)
- 1 cup Water
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Instructions
- 1Soak the dried red chilies for about 15 minutes. Peel the garlic cloves. Using a mixer grinder, blend the chilies and garlic into a fine paste without adding water. Set aside.
- 2In a pot, heat 1 tablespoon of cooking oil. Add mustard seeds, garlic cloves, and curry leaves. Cook until the mustard seeds begin to splutter.
- 3Add the chopped onion to the pot and cook until it turns golden yellow. Add the chopped tomatoes and cook for about 5 minutes.
- 4Add the cut ladies finger to the pot and fry for about a minute. Pour in 1 cup of water and bring to a boil.
- 5Stir in the Lonmiri paste, salt, and turmeric powder to taste.
- 6Add the fish to the boiling curry along with a piece of tamarind. Let it boil until the fish is cooked through.
- 7Garnish with freshly cut coriander leaves and serve hot with rice or neer dosa.
