FISH CURRY

Cooked this favourite dish to be taken with naan. This Fish Curry is free from coconut milk but tasted wonderful. The chili powder can be adjusted to suit your taste but mine very spicy and tangy, the way my family like it. If you want thicker gravy add less water, best eaten with plain rice, naan, prata or even dosa.


FISH CURRY
INGREDIENTS

500 g fish cut into medium pieces
7 ladies finger cut of top
2 tablespoons coriander powder
1 tablespoon chili powder
1/2 teaspoon turmeric powder
100 g shallots sliced
4 cloves garlic
1/2 in ginger
2 tomatoes chopped
1 cup tamarind juice
1 teaspoon mustard seed
1/2 teaspoon fenugreek whole
1/2 teaspoon cumin whole
1/2 teaspoon urad dhal
2 sprigs curry leaves
3 cups water
3 tablespoons oil

METHOD

1. Lightly fry the ladies finger without oil, remove. In the same pan, heat the oil and fry  the fish which has been coated with turmeric and salt, keep aside.

2. Heat oil, add mustard, fenugreek, cumin and urad dhal for few seconds.

3. Add onion, fry until slightly brown. Add ginger, garlic, tomato and curry leaves, cook until tomato turns pulpy.

4. Pour in coriander, turmeric and chili powder add little water, cover pot till it is boiling.

5. Add in tamarind juice and water, let it boil.

6. Now add fish, ladies finger and salt, boil until fish is cooked.

7. Remove from heat. Fish curry is ready to be eaten with rice, prata or naan.

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