FISH CURRY..

RECIPE:

INGR:

Fish ( of any choice )           600 gms

Onions                                   2 big

Tomatoes                              2-3

Tamarind                               lemon sized 

Coconut paste (optional)     1/2 cup

Ginger                                    1"

Garlic                                      1 pod

Curry leaves                          1 sprig

Coriander leaves                   2 sprigs

Kasuri methi (optional)         1 tsp

Red chilli pd                           3 tsp

Coriander pd                          2 tbsp

Pepper pd                               1 tsp

Turmeric                                 1/2 tsp

Mustard                                   1/2 tsp

Fenugreek                               5-6 (very small qty)

Sesame oil                              4 tbsp

Salt to taste 

Method:

1. Soak tamarind in a bowl of warm water;  add to it - turmeric pd, salt, red chilli pd, coriander pd.
2. Leave it to marinate as shown above for half an hour while you begin to make the curry.
3. Clean, wash and drain water from fish slices; coat them with salt and turmeric and keep aside.
4. Chop onion, tomatoes finely, crush ginger garlic .
5. Heat sesame oil in a thick, shallow pan,  add mustard, fenugreek, on crackling add curry leaves.
6. Now add ginger, garlic and stir fry; put in the onions, fry to pink.
7. Add tomatoes, kasuri methi and cook till mushy on medium heat.
8. Meanwhile, nicely mash the tamarind pulp in the marinated water and filter the mix.
9. Add this curry base to tomato mash, stir well. Add hot water if needed.
10. Let this curry simmer for a good 10 -12 mts, till it thickens to half the original quantity.
11. Add coconut paste and mix well. Check for seasoning.
12. Now slide in the fish slices into the curry gently and cook for a further 5 - 7 mts. on med heat.
13. Turn the fish slices to the other side carefully and simmer for 5 more mts.
14. Remove, sprinkle with coriander leaves and serve hot with rice.