ROASTED MASALA FISH CURRY

ROASTED MASALA FISH CURRY 

INGREDIENTS 

Fish  - 1 Kg
Green Chillies - 3
Mustard Seeds - 1 Tsp
Fenugreek Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Dry Red Chillies - 2
Tamarind Water - 1/4 cup 
Thick Coconut Milk - 1/4 cup 
Tomato - 1
Oil - 2 Tbsps 
Salt - To Taste

INGREDIENTS TO ROAST AND GRIND

Onions - 3
Tomatoes - 4
Ginger - 1” Piece 
Garlic Pods - 4
Cumin Seeds - 1 Tsp 
Peppercorns - 2 Tsps
Red Chilli Powder - 2 Tbsps 
Coriander Powder - 2 Tsps
Turmeric Powder - 1/2 Tsp 
Salt - To Taste
Oil - 2 Tbsps 

METHOD 

Clean and cut fish into medium size pieces 
Chop onion tomatoes ginger and garlic pods
Slice tomato and green chillies and set aside 
Heat oil in a pan sauté onion until golden 
Add in the chopped tomatoes ginger and garlic pods
Sauté until raw smell is no more and add cumin seeds and peppercorns 
Add in the spice powders and salt to taste
Sauté for around 3 - 5 minutes until the oil floats on top and the mixture turns fragrant 
Switch off stove and cool the masala to room temperature 
Grind the masala to a very fine paste
Heat oil in another pan and temper mustard seeds fenugreek seeds dry red chillies and curry leaves 
Add in the ground masala and sauté for a couple of minutes 
Pour in the tamarind water and mix well
Add water as you desire for the gravy and fish pieces to cook
Once it starts to boil add in the fish pieces sliced green chillies and tomato
Check salt to taste cover and cook in medium flame until gravy is thick to desired consistency
Add the thick coconut milk simmer for a minute and remove pan from stove 

Notes:

Adjust spices to suit your palate