Fish Curry I

Ingredients

• Fish - 1/4 kg (washed & cleaned) 
• Tamarind - lemon size ball 
• Shallots - 1/2 cup (Chopped) 
• Curry leaves - 1 string 
• Green chillies - 2 
• Tomato - 2 medium size (finely chopped) 
• Garlic - 3 (crushed) 
• Kuzhambu powder / Shambhar powder - 1 1/2 - 2 tsp (adjust) 
• Cumin - 1/4 tsp 
• Aniseeds - 1/4 tsp 
• Hing - 2 pinches 
• Fenugreek seeds - 1/4 tsp 
• Coconut - 1/4 cup + 2 tbsp 
• Oil - 4 tbsp 
• Salt for taste 

Method

• Soak the tamarind in hot water & keep aside few minutes. 
• Grind the coconut & make a paste. 
• Now squeeze out the tamarind & keep the tamarind water aside. 
• Add chopped tomatoes to the tamarind water & mash it well. 
• Now add the coconut paste, salt & kuzhambu masala powder to the tamarind water & mix well. 
• Add water if necessary. 
• Check the taste & keep it aside. 
• Heat oil in kadai on high medium flame. 
• Splutter Cumin, fenugreek, aniseeds, hing, green chillies & curry leaves one by one. 
• Add garlic, shallots and fry till it becomes brown in color. 
• Now add the tamarind masala water. 
• Cover & cook till there is no raw smell & the gravy becomes thick. 
• Now add the fish & continue to cook for 5 minutes or till the fish cooks. 
• Switch off the flame when it is done. 
• Serve it with plain rice. 

Tips for the recipe - Do not cook the fish for long time. Fish will take very few minutes to cook. Go for good kind of curry/gravy fishes. Fish curry taste better the next day.