Tangy Fish Curry

A tasty fish curry made without coconut n uses minimal spices..Tomato, tamarind, and shallots giv a nice tangy taste to the curry..Goes well with rice, rice roti, etc..Made this on one fine day with rice n fish fry..Fingerlicking tangy taste!!

RECIPE:                 

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Preparation Time: 30 mins

Cooking Time: 30 mins

Serves: 5-6 persons

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INGREDIENTS:  [1 cup=240 ml]   

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Seer fish(or any fleshy fish) - 13 pieces

Shallots - 8 to 10

Green chilli - 2

Garlic - 6 cloves

Tomato - 1

Tamarind - a lemon size(soaked in 1cup water)

Red chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Pepper powder - 1 tsp

Salt - as req.

Oil - as req.

Water - very little 

Coriander leaves - a few

To Grind:

Onion - 3/4

Garlic - 4 cloves

Pepper powder - 1 tsp

To Temper:

Mustard seeds - 1 tsp

Curry leaves - 1 big sprig 

Fenugreek powder(or whole) - 1 tsp

METHOD:

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1. Grind the 'to grind' ingredients to a fine paste with little water. Set aside.

2. In a earthen kadai, pour oil, temper with the 'to temper' ingredients. 

 

3. Add the shallots, green chilli, garlic, everything one by one and sauté well in between. Next add the chopped tomato and sauté till soft.

4. Add the tamarind water after squeezing the pulp very well. Add little more water if necessary, and allow to boil for 2-3 mins.

5. Add the cleaned fish pieces, and cook in high flame for 5 mins. Next add the salt, red chilli powder, turmeric powder, pepper powder, and boil till the fish is 50% cooked, in medium flame.

6. Now add the ground paste with little water, and boil till the fish is well cooked and the right curry consistency is reached. 

7. Finally add the coriander leaves and switch off the stove. DONE!!

Your tasty tangy fish curry is ready to be served with rice or tiffins!!

NOTE:

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1. You can add the fenugreek powder too at step5 if you wish. If you are using whole, then add during tempering.

2. Adjust ingredients as per your taste.