Ingredients:
12
pieces of- Fish
8-
Dry red chilies
Golf-ball
sized lump of Tamarind
2
tbsp. Coriander powder
1/2
tsp. Turmeric powder
1
small- Coconut, grated
1
cups- Coconut milk
Salt
to taste
2
tbsp. Oil
1
tsp. Fenugreek seeds
10-
Curry leaves
2-
Green chilies
2-
Onions, ground to a paste
1-
Tomato, chopped
1
tbsp. Garlic paste
1/2
tsp. Ground pepper
1/2
tsp. Cumin powder
1.
Use a mortar and pestle to pound the dry red chilies into a coarse paste with a
teaspoon of water.
2.
Squeeze the soaked tamarind well to release all the pulp from it. Strain to get
thick tamarind juice and discard the pith and seeds.
3.
Mix the red chili paste and tamarind juice with the coriander and turmeric
powders and salt to taste.
4.
Also add the grated coconut and half the coconut milk. Mix well.
5.
Put the pieces of fish in a flat dish and pour the above mixture over it to
cover. Make sure all the pieces are coated. Marinate for 1 hour.
6.
Heat the cooking oil in a pan, on a medium flame till hot. Add the curry leaves,
fenugreek seeds, and green chilies. Fry till spluttering stops.
7.
Now add half the onion paste. Fry till the onion begins to brown very slightly.
8.
Add the chopped tomato. Fry till the masala starts to release its oil and turn
darker. Stir frequently while frying.
9.
Now add the fish marinade and stir. Bring to a boil.
10.
Add the remaining onion paste, the garlic paste, pepper, cumin and remaining
coconut milk.
11.
Simmer and cook till oil begins to appear on top of the gravy. Add the pieces
of fish now and cook till done. If stirring, do so very gently to avoid
breaking the pieces of fish.
12.
Turn off heat and serve Fish Curry with rice.