Fish Curry

Type: Curry

Serving: As desired

Preparation time: 45 minutes

Cooking time: 15 minutes

Ingredients:

Fish ( Bangada / any curry suitable fish)- 500 grams

Onion - 2

Tomato – 1

Thick Coconut milk – 1 cup

Curry leaves – 10

Coriander leaves – 3 sticks

Sambar powder – 1 teaspoon

Chilly powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Mustard seeds – 1 teaspoon

Fenugreek seeds – ¼ teaspoon

Cloves – 3-4pcs

Cinnamon – 1pc (1inch)

Oil – ¼ cup

Tamarind pulp – 2 to 3 teaspoons

Ginger & garlic paste – 2 teaspoons

Salt to taste

Water

Preparation Method:

Clean the fish & marinate the fish for atleast 30minutes. Add 2 pinch of turmeric powder & ¼ teaspoon of salt to the fish keep it aside.

Turn on the flame & heat a pan. put one tea spoon of oil the hot pan fry 1 chopped onion till it turns light brown turnoff the flame. Transfer the fried onions, clove, cinnamon, coriander leaves to grinder and grind it if water is required add a bit & make a fine paste.  Keep the above paste in a bowl separately. Next grind a tomato into a fine paste and keep it separately.

Take a separate pan & turn on the flame.  put remaining oil in hot pan once oil is hot enough add mustard seeds and fenugreek seeds, let it crackle. Now add curry leaves, finely chopped onions (remaining qty of onions). Fry onions till it turns light brown, and then add ginger garlic paste, fried onion paste. Fry it for a minute, and then add tomato paste. Fry till the raw smell is disappeared. Add sambar powder, chili powder, coriander powder, turmeric powder. Fry it for a minute; add tamarind paste, thick coconut milk, and salt to taste let it come to a boil. If you want the gravy to be more watery, then add half a cup of water . When gravy is boiling add fish into it and close the lid. Fish cooks within 8 to 10mins. Occasionally stir the gravy once in 4min (ensure fish doesn’t break). Turn off the flames after fish is cooked. Lastly add chopped coriander leaves.

Best served with Boiled rice, dosa, idly.