Ingredients
The following ingredients have 4 Servings
- Fish – ½ kg
- Small Onions – 20
- Garlic – 10 cloves
- Green Chilies – 3
- Tomatoes – 3 or 4 (pureed)
- Tamarind – lemon sized (soaked)
- Turmeric Powder – ½ tsp
- Red Chili Powder – 1 tbsp
- Coriander Powder – 1 tbsp
- Salt – to taste
- Gingelly Oil – 4-5 tbsp
- Mustard Seeds – 1/ 4 tsp
- Fenugreek Seeds – ¼ tsp
- Cumin Seeds – ½ tsp
- Dry Red Chilies – 3
- Curry Leaves – 2 sprigs
- Water – as required (About3-4 cups)
- For The Masala Powder
- Cumin Seeds - 1 tsp
- Mustard Seeds – ½ tsp
- Fenugreek Seeds – ¼ tsp
- Black Peppercorns – ½ tsp
- Poppy Seeds - 1 tsp
Instruction
- Heat oil in a frying pan, dry roast the ingredients under ‘Masala Powder’ for about 5 minutes until you get a nice aroma.
- Cool it and powder it. Keep this aside.
- Heat oil in a clay pot. Fry the mustard seeds, cumin seeds, fenugreek seeds, dry red chilies and curry leaves.
- Add small onions, finely chopped garlic and green chilies. Fry for 2-3 minutes.
- Add the tomato puree and extracted tamarind juice. Add turmeric powder, red chili powder, coriander powder and some salt. Cook for few minutes.
- Add required water and salt and bring to a boil. Cover with a lid, reduce the flame and cook for about 20 minutes. Once oil starts separating, the gravy is well cooked.
- Add the washed fish pieces, cover and cook for another 10 minutes.
- Finally add the freshly prepared masala powder to the gravy. Simmer for 3-5 minutes and switch off.
