Fish Curry

TAMIL NADU STYLE FISH CURRY

This is not how I usually make fish curry, but sometimes when I'm sick of eating the way I usually make, I try this version. It's quite easy to make and doesn't involve a lot of work. It actually tastes best when used the next day!

Ingredients:

Fish - 5 to 6 pieces (use any that you like)

Tamarind - lemon size

Shallots - 10 (chopped roughly)

Garlic paste - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Coriander leaves - a few chopped finely

Turmeric - a pinch

Salt - to taste

Oil - 2 tbsp

To grind:

Coconut - 1/4 cup

Red chilly powder - 1.5 tsp

Coriander powder - 1.5 tsp

Fennel seeds - 1 tsp

Onion - 1 (chopped roughly)

Tomato - 1 (chopped roughly)

Method:

Before grinding the above ingredients, heat 1/2tsp oil in a pan and add the chopped onions. When they turn brown add the tomatoes. Sauté until the raw smell of the tomato goes away. Add these to the rest of the grinding ingredients with a little bit of water to make it into a smooth paste. Keep aside. 

Soak the tamarind in some warm water and take the pulp out. Keep aside. 

In the same pan add rest of the oil and add the mustard seeds. Wait for them to splutter. Add the shallots, curry leaves and garlic. When the shallots turn brown add the above grinded mixture, tamarind pulp and turmeric. Add water according to how thick or thin you want the gravy to be. Add salt to taste and let it boil in sim for 15-20 mins. 

Next add the cleaned fish pieces and allow the fish to cook in the boiling gravy until it is cooked well. Once the fish is cooked add the chopped coriander and remove from heat. 

Wait for atleast an hour  before you serve the fish. Serve with rice!