Fish Curry
INGREDIENTS:
1. Fish – 3 big pieces. ( Batang, kingfish)
2. Shallots (small onions) - 10 nos( to grind), 10 nos (to season)
3. Grated coconut – 2tbsp
4. Ginger – 1″ piece
5. Garlic – 8 pods
6. Fennel seeds – 1tsp
7. Cumin seeds – 2 tsp
8. Corriander seeds – 1 tsp
9. Chilli pwdr – 1tbsp
10. Corriander pwdr – 3 tbsp
11. Tomato – 1 med size
12. Turmeric pwdr – 1 tsp
13. Curry leaves – few
14. Corriander leaves – 5 figs
15. Salt – to taste
16. Oil – as reqd
METHOD:
1. Clean the fish and marinate it with 1/4tsp turmeric pwdr, 1/2tsp salt and 1/2 tsp chilli pwdr, and refrigirate it for half n hour.
2. Pour oil in a pan, season it with fennel seeds, 1 tsp cumin seeds, corriander seeds. Follow it with crushed ginger and garlic.
3. Then add the onions and saute well. Finally add the grated coconut and fry for 2 mins and turn off the fire.
4. Allow it to cool and grind it and keep it aside.
5. In a deep bottomed vessel, pour oil and add 1tsp cumin seeds, curry leaves and shallots (small onions) and keep stirring.
6. Follow it with tomatos, chilli pwdr, turmeric pwdr, corriander pwdr, salt and cook in low flame with the lids on. (Need not stir, and smash the tomatoes)
7. Once the tomatoes are half cooked, add the ground mixture and little water to it.
8. Allow it to boil for 10 mins in medium flame with the lids on. Keep stirring in between.
9. Now add the fish pieces to the boiling gravy and cook for 2 mins in medium flame with the lids on.
10. Garnish with corriander leaves and serve it with rice, dosa, idly.
