Fish – ¼ kg, cleaned and cut
Onions – 1 large, sliced
Tomatoes – 3 large, sliced
Green chillies – 4, split
Ginger – 1 inch piece, finely chopped
Tamarind pulp – 2 tsp
Water – as needed for the gravy
Oil – 1 tbsp
Masala:
Coconut – 1 small cup, grated
Shallots – 4
Curry leaves
Fenugreek – ½ tsp
Turmeric powder – ½ tsp
Chilli powder – 1 tsp
Coriander powder – 3 tsp
Salt – as needed
Sugar – 1 tsp (optional)
Oil - 1 tsp
Water - a little
Marinade:
Salt – ¼ tsp
Turmeric powder – a pinch
Chilli powder – ½ tsp
Pepper powder – ¼ tsp
Curry leaves
METHOD:
Mix the ingredients for the marinade, apply it on the cleaned and cut fish pieces. Marinate for half an hour.
Masala: Heat oil in a frying pan. Fry fenugreek seeds. When they turn red, add coconut, shallots, curry leaves and sauté well. When the coconut turns a light brown, add the powders, sauté for two minutes and take off the stove. Cool well and grind to a paste, adding a little water.
Curry:
Add the fried fish pieces. Mix well and cook for another 5-10 minutes ensuring that the pieces do not break.
Take off the stove and add curry leaves.
Seasoning (optional):
If you want, you can fry some finely chopped shallots in oil and season the curry with it.
Postscript: We have used pomfret pieces for this curry. Any fish would do!
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