Ingredients:
- Fish – 1 lb
- Tamarind – lime size
- Mustard seeds and Urad dal – 1/2 tspn
- Curry leaves – few
- Onion – 1/2
- Green Chili – 2
- Garlic – 2 cloves
- Tomato – 1
- Turmeric powder – 1/4 tspn
- Chili powder – 1/2 to 1 tspn
- Coriander powder – 1½ tspn
- Coconut milk (thin) – 2 cups
- Coriander leaves – for garnishing
- Salt – to taste
- Oil
Recipe:
- Wash and cut Fish into small cubes. Cut Onion and Green chilies length-wise. Chop Tomato into small pieces. Soak Tamarind in water for 20 minutes. Then extract 1 or 2 cups of Tamarind juice from it. Keep everything aside.
- Heat Oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add Green chilies, Garlic, Curry leaves and Onion. Fry till Onion turns into golden brown.
- Add Tomatoes and fry till they are soft. Add Turmeric powder, Chili powder, Coriander powder and fry till the smell of masala goes.
- Add Tamarind juice, Coconut milk and Salt to it. Bring the curry to boil once, then reduce the heat to medium, cover and cook for 10 minutes.
- Then add Fish pieces and cook for another 5 to 10 minutes. Remove from heat and garnish with Coriander leaves.
Goes well with: Rice, Idly, Dosa, Chapathi, Parotta
