Ingredients:
- Fish Fillets – 400 gms, cleaned, washed (preferably Vanjaram/Seer Fish)
- Fenugreek Seeds – 1/2 tsp
- Green Chillies – 4 to 5, slit
- Tomatoes – 300 gms, chopped
- Sambar Onions (Shallots) – 200 gms, finely sliced
- Ginger Garlic Paste – 2 tblsp
- Mustard Seeds – 2 tsp
- Curry Leaves – handful
- Red Chilli Powder – 2 tsp
- Castor Oil – 2 tblsp
- Tamarind Extract – 3/4 to 1 cup
- Salt as per taste
- For the masala:
- Coriander Seeds – 1 1/4 tblsp
- Dry Red Chillies – 8 to 10, round ones
- Cumin Seeds – 1 tsp
- Saunf – 1 tsp
- Black Peppercorns – 1/2 tsp
- Curry Leaves – few
- Gingelly Oil – 2 tblsp
Method:
1. Heat gingelly oil in a pan over medium flame.2. Fry all the masala ingredients separately for 45 to 60 seconds and remove.
3. Allow it to cool and grind to a coarse paste with a little water.
4. Heat castor oil in a pan over medium flame.
5. Fry the fenugreek seeds and mustard seeds for 30 to 45 seconds.
6. Add the curry leaves, onions, green chillies and tomatoes.
7. Saute well for 2 to 3 minutes.
8. Add the ginger garlic paste and ground masala.
9. Simmer for a minute and pour enough water.
10. Add salt, tamarind extract and simmer for 3 to 5 minutes.
11. Add the red chilli powder and stir well.
12. Add the fish pieces and cook for 5 minutes or until the fish is cooked through.
13. Ensure the fish pieces do not break.
14. Remove from flame.
15. Serve hot with rice, idli or dosa.
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