Tenderjack curry (Fanas Bhaji)

Easter Sunday 2020!! Everyone is home and we have "Shelter at home" in place. I am cleaning up the freezer and made this veggie using Mom's recipe.

Ingredients:

Tender jack fresh cut if available (4 cups)

Alternatively, use frozen tenderjack from Indian stores

1.5 tbsp turmeric powder

2.5 tbsp Kitchen King Masala (Everest brand)

For the curry

4 cloves garlic

1/8 inch ginger

2 Onion - cut pieces 1/4th inch

1/8 cup wet coconut

1/4 cup dessicated coconut

12 cashews soaked for 1 hour

10 peanuts soaked for 1 hour

curry leaves

2 tsp cumin

2 tsp mustard seeds

asafoetida pinch

3-4 red chillies

Salt to taste

Method:

1. In a pot add 1/2 inch water and boil and add the tenderjack pieces. Let cook on medium fame for 5-10 minutes. Be careful toss the tenderjack since it can break. Set aside.

2. In another pan, add 2 tbp oil and saute garlic , ginger, onion, dry and wet coconut, cilantro and till translucent.

3. Let cool for half hour and blend in grinder in a paste. Add some water say 1/2 cup as needed.

4. Meanwhile in another pan, add 2 tbsp oil and heat. Add asafoetida, cumin, mustard seeds, turmeric powder, curry leaves, red chilly, soaked cashews and peanuts. Saute for 2 minutes.

5. Add the blended paste to this pan. Add Kitchen king masala, cilantro, salt. Add the tenderjack pieces and toss gently. Add lemon juice per taste

6. Garnish with cilantro and serve hot.