Gourmand, Food Connoisseur and Celebrity Chef
“Apart from being extremely healthy, drumsticks were my childhood staple. I grew up eating them, and my mom used to put them in the traditional Sindhi Curry on Sundays, in soups and many other different cuisines, which we all loved. However, the killer combination of fish and drumsticks is my grandmother’s specialty. It is a simple and heart-warming recipe, but packs a lot of flavour and nutrition.”
Drumstick & Fish Curry
500gms boneless fish (sliced).
For the marinade:
1 tbsp lemon juice,1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp red chilli powder, 1 cup onions (sliced), 1 tbsp ginger, garlic and red chilli paste each, 1.5 cups tomatoes (chopped), 2 drumsticks (cut into 2” pieces), 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, 8 curry leaves, 1 tbsp mustard oil,1/2 tsp garam masala, salt to taste.
Marinate the fish with lemon juice, salt, and the above-mentioned spices. Set aside for 30 minutes. Heat mustard oil to smoking point. Then, turn the heat very low, and add the cumin seeds, mustard seeds, and curry leaves. Once they splutter and crackle, add the sliced onions and cook for about 10-12 minutes on a medium flame, until they are light brown and soft. Next, add the ginger, garlic and red chilli pastes. Cook for another five minutes. Add in the chopped tomatoes and cook until the tomatoes are soft, followed by the drum sticks and simmer for 10 minutes. Then put in the fish slices and continue cooking for about another 12 minutes. Season to taste. Sprinkle garam masala and garnish with basil or coriander leaves. Serve with rice, appams, chapatis or any other accompaniment of your choice.