Ingredients:
6 pieces of- Fish
6 pieces of- Fish
2
med sized- Onions, chopped finely
3 med sized- Tomatoes, pureed
3 med sized- Tomatoes, pureed
6
cloves- Garlic, crushed
3 tbsp. Coriander seeds
1 tsp. Cumin seeds
2 tsp. Fennel seeds
2 tsp. Chili powder
½ tsp. Turmeric powder
Tamarind, med lemon sized, soaked in 1/2 cup of water.
10-12 Curry leaves
½ tsp. Black gram dal
½ tsp. Whole pepper corns
½ tsp. Fenugreek seeds
3 tbsp. Coriander seeds
1 tsp. Cumin seeds
2 tsp. Fennel seeds
2 tsp. Chili powder
½ tsp. Turmeric powder
Tamarind, med lemon sized, soaked in 1/2 cup of water.
10-12 Curry leaves
½ tsp. Black gram dal
½ tsp. Whole pepper corns
½ tsp. Fenugreek seeds
3-
Green chilies
3 tbsp. Oil
Salt to taste
3 tbsp. Oil
Salt to taste
Method:
1. Marinate fish with salt and turmeric powder and keep it aside.
1. Marinate fish with salt and turmeric powder and keep it aside.
2. Heat
oil in a kadai and after the oil becomes hot add the black gram dhal, fenugreek
seeds, and pepper corns.
3.
After they start spluttering add the chopped onions, curry leaves and garlic.
4. Fry
till the onions give out an aromatic smell and become translucent.
5. Grind
together the coriander seeds, cumin seeds, fennel seeds, turmeric powder and chili
powder.
6.
Add a little water to the ground powders and add it to the onions. Fry for a
few minutes.
7.
Now add the tomatoes. Fry till the oil separating from the masala.
8.
Add about 2 cups of water to this.
9.
Add tamarind paste and green chilies.
10. Add
the fish pieces and some salt as required. The fish will cook very quickly.
11.
Serve hot with white rice.