Fish Curry
Ingredients
For marination
- Fish 1 kg (pieces)
- Turmeric powder 1½ tsp
- Lime juice 1 Tbsp
- Salt 1 tsp
For gravy
- Tamarind Tennis ball size (soaked in water much before getting all the other things ready)
- Onion 2 medium size, finely chopped
- Ginger-garlic paste 2 tsp
- Curry leaves 2 stalks
- Turmeric powder ½ tsp
- Chillie powder 1 tsp
- Coconut powder 2-3 Tbsp (ground finely)
- Dhania powder 1 tbsp
- Methi powder 1 pinch (don’t use much. The curry will become bitter)
- Jeera powder 1½ tsp
- Tomatoes 2-3 (chopped)
- Green chillies 2 (slit)
- Coriander 1 bunch (keep aside a little for garnishing)
- Oil 3-4 Tbsp
Instructions
- Marinate the fish for 30 minutes. Shallow fry for 5 minutes on each side (half cooked). Remove from the oil and keep aside.
- In the same oil (if it is less for the curry, add a tablespoon of oil), fry the chopped onions. Add the ginger garlic paste and green chillies, sauté for some time.
- Add the Coconut powder. Fry for a minute. Then add dhania powder, turmeric powder, chillie powder, methi powder and jeera powder. Fry for a minute
- Now add the chopped tomatoes, salt and coriander leaves. Fry till the tomatoes become pulpy.
- Squeeze the tamarind juice into the curry and throw away the residue (can add more water the second time and squeeze the pulp before discarding the residue).
- When the curry comes to a boil, slide in the fish pieces and gently mix the curry.
- Cover the vessel and let the curry cook for 10 minutes. Switch off the flame and allow to rest.
Notes
- This curry tastes great when eaten the next day.
- Green mango (skin removed) cut into 5 pieces (seed included) can also be added at the time of adding the fish.
- This curry tastes good with pulkas or chapattis.
