Fish Curry

Ingredients:

Fish – 1 lb
Onion-1 big

Tomato – 1 big

Kokum(kudam puli)-2-3 /Tamarind – 1 lime size

Ginger-2 inch piece

Garlic-4-5

Green chilly-2-3

Chilly powder-2tsp
Turmeric powder-1 tsp
Coriander powder -1 pinch
Roasted fenugreek powder-2-3 pinch
Curry leaves – 1 spring

For Seasoning:
Shallots-2-3
Dry red chiies-2-3
Curry leaves- 1 spring

Method:
1.Clean and cut the fish
2.Crush the ginger, garlic and green chillies. (You may even chop them finely)
3.Heat oil in a pan
4.When it is heated add onion and sauté for 2-3 minutes
5.Add crushed-ginger-garlic-green chilly mix, curry leaves and sauté.
6.Once the onion starts turning its color to brown, add chilly powder, turmeric powder, coriander powder, fenugreek powder and sauté till a good aroma comes.
7.Add chopped tomato to it and cook till the tomatoes soften.
8.Add water and kokum to it. Add salt for taste
:Add kokum for the traditional taste. If you are ran out of stock, soak a lime size tamarind in water and use the juice.
9.When the water boils add fish pieces to it. Water level should be just enough to the cover the fish pieces.
10.It is not recommended to stir the dish after the fish pieces are added, instead just swirl the plate.
11.Cook it until fish is done.
12. Heat oil in a pan. Add the shallots and curry leaves, saute till shallots turn brown add the broken dried chilles and saute for 1 more minutes
13.Add this into the fish.
14.Serve hot with rice or kappa.