Ingredients
Serving Size: 4
For the masala paste:
10 shallots
1 tomato
3 galic cloves
1 small ginger root
4 curry leaves
1 cup tamarind juice
1/4 cup coconut powder
1tsp salt
1tsp chillie powder
1/2tsp grama masala
2tbsp fish curry powder
1tsp cumin seeds
1/4tsp fenugreek seeds
Add 2tbsp oil to a wok on medium flame and roast all the ingredients til golden brown expect the tamarind juice. Transfer the roasted ingredients to a food processor ,pulse a bit by bit add the tamarind juice to a smooth mixture. Keep aside
Marinate for the fish:
1lb tilapia cubed
1tsp chillie powder
1/2tsp turmeric powder
1tbsp fish curry powder
2tsp fresh lime juice
1tbsp grounded pepper
1tsp salt
1 large chopped red onion
1 large tomato quartered
3 garlic cloves sliced thinly
3 curry leaves
1/2tsp mustard seeds
1/2tsp cumin seeds
1/4tsp fenugreek seeds
1 cup hot water (optional)
salt to taste
chopped coriander leaves
Preparation Methods:
Heat a heavy bottom wok with 2tbsp oil on medium flame and splutter curry leaves,cumin ,mustard and fenugreek seeds followed by the sliced garlic cloves,chopped onions and tomato. Once the onions becomes golden brown -pour in the pulsed mixture. If the mixture is too thick dilute with the hot water. Once it starts to boil add the marinate fish and reduce the flame to low and cover the wok with a lid. Don't stir as it will break the fish. Once the curry thickens adjust the level of salt and remove from flame. Serve hot with chopped coriander as desired and my favorite combination is to have them with lime rice or tamarind rice.

Comments
yenakku idli / rice kooda saappadruthukku romba pudikkum :)
dhana