YIELD: 4 servings
TOTAL TIME: 20 mins
Fish : 1/2 kg
Onions: 2 medium sized
Tomatoes: 2 medium sized
Cumin seeds: 1 tsp
Coriander seeds: 2 tsp
Fenugreek: 1/4th tsp
Tamarind soaked in water for half hour : 3/4th cup
Kashmiri red chilli powder: 2 tsp
Turmeric: 1/2 tsp
Curry leaves 15-30
Grated coconut: 2 tbsp
Oil: 5 tbsp
Salt to taste
Clean the fish well and set aside
In a pan roast cumin seeds, coriander seeds and fenugreek and set aside.
In a blender grind the roasted mixture, onions, tomatoes and grated coconut. Your thick fish curry paste is now ready. Coat the fish well with the spices and set aside.
Now strain the tamarind and add it to the fish.
Add the mentioned spices (turmeric, red chilli and salt) oil and curry leaves.
Cook on med-high flame for 10 mins and simmer for 5 more minutes till the fish is well cooked.