Mar 2, 2009

Fish Curry

  • Tamarind - size of a small lemon
  • Large onion - 1
  • Shallots - 10 (opt)
  • Garlic pods - 6
  • Chili pdr - 1.5 tbsps
  • Turmeric pdr - 1/4 tsp
  • Salt - as req
  • Tomato - 1
  • Methi seeds - 1 tsp
  • Curry leaves
  • Fish

Soak tamarind in water for minimum 10 mins and extract the juice.

Grind coarsely 1/2 of a large onion and 6 garlic pods. Make sure you don't grind them to paste consistency.

In oil, fry the 10 shallots or 1/2 of a large onion till they turn golden brown in color. Now reduce the flame and then add chilli pdr to the onions. Saute for another couple of minutes and then switch off the flame. Cool this and grind it to a paste. If you need more spice then you can add more chilli pdr to this. If not sure, no worries, you can always alter the spice when the curry is almost done.

Now in a pan, heat oil, add methi seeds, curry leaves, coarsely grounded onion and garlic. Saute till for 2 mins and then add the finely grounded onion and chilli pdr paste. Add water if necessary. After 5 mins of cooking, add the tamarind paste, mashed tomato and salt as req. Now all you have to do is allow this to cook on medium-high flame till the oil floats on the top of the curry. That is when you know that you curry is ready for the fishes. Add the fishes. Check the salt and spice. Cook for another 10 minutes on low flame. Remember that fish gets cooked very soon. So don't cook them for a long time. Garnish with fried curry leaves finally. Switch off the flame. Your Fish Curry is ready to be served.

Note: Fish curry is usually more tastier when cooked early and then served after a couple of hours. Trust me, they are delicious when served the next day. Try it and I'm sure you will agree with me.


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