TAMARIND FISH CURRY
Fish – ½ Kg
Tamarind Water – 2 tablespoon (Thick)
Coconut Milk – ¼ cup (Thick)
Curry Leaves – 3 sprigs
Tomato – 1 (sliced)
Red Chili Powder – 2 Teaspoon
Coriander Powder – 1 tablespoon
Turmeric Powder – ¼ teaspoon
Small Onion – ¼ cup (crushed)
Garlic – 1 teaspoon (crushed)
Ginger – 1 teaspoon (crushed)
Mustard seeds – 1 teaspoon
Fenugreek Seeds – ½ teaspoon
Coconut Oil – 2 tablespoon
Green Chilly – 3 (sliced)
Water – as required
Coriander leaves – 1 teaspoon
Pepper powder – ½ teaspoon
Heat oil in a pan. Splutter fenugreek seeds and mustard seeds.
Then add crushed small onion, garlic, ginger and sliced green chilies. Sauté it well until the onion turns translucent.
Add turmeric powder, chili powder, coriander powder, pepper powder and salt. Sauté it for 2 minutes. Until it fry, add sliced tomatoes and sauté it well.
Add thick tamarind juice and enough water. Put coriander leaves. Sauté it again. Pour the thick coconut milk. And allow it to boil.
After boiling the gravy, add cleaned fish pieces. Reduce the flame and covered the pan with lid.
Cook the fish till done and cook for a few more minutes till the gravy has slightly thickened. Pour some coconut oil on the curry for getting extra flavor.
Remove from the heat. Garnish it with curry leaves. Serve hot with plain rice or chappathi.
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