Fish Curry
| Ingredients: | | |
| Fish | - | 500gms |
| Coriander | - | 1 dsp | | Cummin seeds | - | 1/4
tsp | | Grated coconut | - | 1/2
cup | | Garlic | - | 1/2 dsp | | Ginger
1/2 inch | - | 1 piece | | Curry
leaves | - | 2 sprigs | | Oil | - | 3
dsp | | Dry chillies | - | 12 | | Pepper | - | 1/2
tsp | | Turmeric powder | - | 1/2
tsp | | Onion pieces | - | 1/2
cup | | Green chillies | - | 4 | | Mustard
and fenugreek | - | 1/2 tsp each |
| Tamarind | - | a ball, the size of a lime | Method:
Soak the tamarind in 2 cups of water and extract the juice. Grind together the
chillies, coriander, pepper, cummin seeds and turmeric together and the coconuts
separately. Crush the ginger, green chillies and garlic. Dilute the masala in
the tamarind water.
Splutter the mustard, fenugreek and
the curry leaves in oil and saute the crushed ingredients. Add the masala and
tamarind water and salt. When it boils add the fish, put the lid on and let the
curry simmer for sometime. Remove when the gravy thickness, serve with rice.
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