Fish Curry

Fish Curry

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

First mix the with salt and leave aside for 10 minutes. Then rise then well and transfer them to large bowl with all the remaining ingredients. Mix well and let it marinate for 2 hours in fridges. Remove 1/2 hour before cooking from the fridge.

1 large chopped red onion
1 large tomato quartered

2 green chillies spit into halves
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.