FISH CURRY

FISH CURRY

INGREDIENTS 

Shallots 1 cup peeled and sliced
Green Chillies 2 chopped
Tomatoes 3 chopped
Coconut Oil 2 Tbsps

Heat oil in a pan and add shallots 
Saute to a golden brown
Add chopped green chillies and saute for two minutes
Now add the chopped tomatoes and saute till soft and mushy 
Add salt to taste and set aside to cool
Grind to a smooth paste and set aside

INGREDIENTS 
Cleaned fish pieces 10
Red chilli powder 2Tsp
Turmeric powder 1/2Tsp
Pepper powder 1Tsp
Cumin powder 1Tsp
Salt To taste

Rub the fish pieces with all the above spices keep covered and set aside 

INGREDIENTS 
TO ROAST AND GRIND
Coconut 1/4 cup grated
Onion 1 sliced
Curry leaves 1 sprig
Ginger 1 inch piece
Garlic cloves 6
Cumin 1Tsp
Turmeric powder 1/2Tsp
Chilli powder 2Tbsps
Coriander powder 1/2Tbsp
Pepper powder 1Tbsp
Salt To taste

First dry roast from coconut to cumin in medium heat till golden
Switch off stove and add remaining spice powders and salt
Allow it to cool and grind to a smooth paste using water 

Tamarind pulp -2 Tbsp
Coconut Oil 4Tbsps
Curry leaves 2 sprigs

METHOD
Heat coconut oil in a pan 
Lightly fry the fish pieces and set aside 
Add little more oil to the same pan if required and add the shallots tomato paste 
Saute in low flame for nearly 3 minutes
Add the coconut paste and saute till raw smell is no more
Add enough water and tamarind pulp 
Mix well check salt and add the fish pieces
Cover and cook in medium to low flame for 10 - 15 minutes
Check in between 
Sprinkle the curry leaves on top and cove pan till serving time 

Note : 
Amount of spices can be altered
Amount of water can be adjusted to get the desired amount of gravy
Make sure the water you add gives the correct consistency of a gravy else the gravy will be watery
You need to increase the amount of coconut or onion used if you need a very thick gravy