Fish Curry

Ingredients

 

Fish  6-8 pieces

Onion 1 (finely chopped)

Tomato 1

Garlic 5

Fennel seeds 1 tsp

Turmeric powder 1 tsp
Chilli powder 3 tsp
Tamarind  (big lemon sized)
Curry leaves 2 sprigs
Coconut milk 1/2 cup
Vadagam (Optional)
Salt
Oil

Directions- How to make

Marinate the fish pieces with salt, 1/2 tsp turmeric powder and 1 tsp chilli powder and keep aside.

Soak tamaraind in a cup of warm water for ten minutes. Extract all the juice from the tamarind and add half tomato, 3 crushed garlic and curry leaves.

Now heat the wok. Add 2 tbsp oil. Once the oil is hot, add the fenugreek seeds, 2 minced garlic and curry leaves. Then add the onion, tomato and salt. Saute well to form a thick paste. Add 1/2 tsp turmeric powder and 2 tsp chilli powder. Once the powders raw smell goes add the tamarind water and required water. Add the coconut milk now. Add the fish pieces once it comes to a boil and cover for 15-20 minutes. As the curry thickens add the vadagam and curry leaves seasoned in oil in a separate pan. Even if you do not add vadagam, it comes out tasty. Take off and serve with fish fry and rice.

Note: Vadagam can either be added at the start or at the end, does not make much difference