Kane Curry (Ladyfish) Recipe

Cooking Directions

• STEP 1.Clean and marinate the ladyfish with turmeric, red chili powder, and salt.
• STEP 2.In a pan, heat oil and temper mustard seeds, curry leaves, and fenugreek seeds.
• STEP 3.Add chopped onions, ginger-garlic paste, and sauté until golden brown.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, coriander powder, and cook until the oil separates.
• STEP 5.Add coconut milk, tamarind pulp, and bring the curry to a boil.
• STEP 6.Gently add the marinated ladyfish and simmer until the fish is cooked through.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to clean the ladyfish thoroughly before marinating.
• Adjust the spice levels according to your preference.
• For a thicker curry, you can add a paste of grated coconut and poppy seeds.
• You can also add a squeeze of lemon juice for a tangy flavor.

Storage and Serving

• Leftover Kane Curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the Kane Curry with steamed rice or roti for a complete meal.