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Eja jẹ apakan pataki ti awọn ilana ilana Kerala ati pe gbogbo ẹkun ni curry ẹja pataki tirẹ. Curta eja Kottayam jẹ orukọ rẹ ni agbegbe etikun ti Kottayam ni Kerala. Ohunelo curry eja yii jẹ pataki nitori o gbẹ. Ko dabi awọn ilana miiran ti Kerala, Curta eja Kottayam ko ni ọra pupọ o jẹ diẹ sii bi masala sisun pẹlu ẹja.
Curta eja Kottayam ti wa ni jinna pẹlu omi kekere ati laisi agbon eyiti o jẹ igbagbogbo eroja pataki ni gbogbo awọn ilana Kerala. Ohunelo Curry eja yii sibẹsibẹ, nilo eroja pataki ti a pe ni kudampuli tabi gambooge eyiti a tun mọ ni Malabar tamarind. Curta eja Kottayam nibi yoo jinna pẹlu awọn fillets iru ẹja nla kan. O le paarọ rẹ pẹlu ẹja okun miiran ti o ba fẹ.
Awọn iṣẹ: 6
Akoko Igbaradi: iṣẹju 30
Akoko sise: Iseju 20
Eroja
- Awọn filletini Salmoni- 12
- Awọn leaves Curry- 20
- Alubosa funfun- 2 (ge)
- Awọn pọn ata ilẹ - 6 (minced)
- Atalẹ- 1 inch (minced)
- Powmeric lulú- 1/2 tsp
- Pupa chilli pupa- 1tbsp
- Ata lulú- 1tbsp
- Gbẹ Kudampuli tabi Malabar tamarind- 2 (sinu omi)
- Epo agbon- 2tbsp
- Iyọ bi fun itọwo:
Ilana
1. dubulẹ awọn leaves curry 10 si 15 ni fẹlẹfẹlẹ lori awo kan. Lẹhinna fọ iyọ si awọn iwe pelebe iru ẹja nla kan ki o gbe wọn si ori awọn leaves korri.
2. Bo awo pẹlu ọkan miiran ki o fi silẹ fun iṣẹju 20 lati marinate.
3. Rẹ Malabar tamarind ni 1 ati idaji agolo omi fun idaji wakati kan.
4. Epo ooru ni pan ati ṣe akoko pẹlu awọn leaves korri. Lẹhinna din-din alubosa ninu rẹ fun iṣẹju diẹ lori ina kekere.
5. Nigbati awọn alubosa ba di wura, fi Atalẹ ati ata ilẹ si pan. Cook lori ina kekere fun iṣẹju meji miiran.
6. Lẹhinna ṣafikun awọn turari, eyini ni, pupa chilli lulú ati lulú turmeric si pan. Saute fun awọn iṣẹju 2-3.
7. Fi ata kun ati ṣe lori ina kekere fun iṣẹju kan. Maṣe sun ata nipasẹ sise pupọ.
8. Lẹhin eyi, ju awọn ẹja fillet silẹ sinu pọn ki o ru masala naa. Tú omi tamarind sinu pan.
9. Akoko pẹlu iyọ, bo ki o ṣe ounjẹ lori ina alabọde fun iṣẹju marun 5.
Curta eja Kottayam ti ṣetan lati jẹ. Ayẹyẹ ẹja eleta yii jẹ igbadun ti o dara julọ pẹlu iresi lasan.