Ingredients:
Fish Fillets – 1 kg
Tamarind Pulp – 1 cup
Oil – 1 cup
Curry Leaves – 8 to 10
Mustard Seeds – 1/2 tsp
Onion Seeds (Kalonji) – 1 tsp
Turmeric Powder – 1/2 tsp
Onions – 3, finely sliced
Ginger – 1 1/2 tsp, ground
Red Chilli – 1 tsp, ground
Garlic – 1 1/2 tsp, ground
Salt as per taste
Bay Leaves – 2
Coriander Leaves – few, chopped
Dry Roast and Grind Together:
Coriander Powder – 2 tblsp
Cumin Powder – 2 tblsp
Chironji – 1 tblsp
Poppy Seeds – 1 tblsp
White Sesame Seeds – 2 tblsp
Dry Desiccated Coconut – 1/4
Method:
1. Heat oil in a pan.
2. Add the curry leaves, mustard seeds and onion seeds.
3. Fry till they change colour to dark.
4. Add turmeric powder and onions.
5. Fry till the onions turn brown.
6. Add ginger and garlic.
7. Fry for a minute.
8. Add the ground powder and red chilli.
9. Continue to cook over low heat.
10. Add salt, bay leaves and tamarind pulp.
11. Mix well.
12. Add the fish fillets and simmer without letting the pieces break for about 5 minutes.
13. Add 1 1/2 cups of water.
14. Cook to a thick gravy for 2 minutes.
15. Garnish with coriander leaves.
16. Serve hot with rice.
