Ingredients
- 250 gms Fish (cleaned, cut into small bite sized pieces, washed and drained)
- 1/2 cup Oil
- 1/2 tsp Mustard Seeds
- 1 Onion (chopped)
- 2 Green Chillies (chopped)
- Curry Leaves (handful))
- 1/2 to 1 cup Tamarind Extract
- 1/2 tsp Salt
- 1/2 cup Thick Coconut Milk
Grind to a fine paste:
- 2 Small Onions (chopped)
- 1 inch Ginger (chopped)
- 2 cloves Garlic (chopped)
- 2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Salt
- 2 tsp Water
Instructions
- Rub half of the ground paste into fish and keep aside for an hour to marinate.
- Heat oil in a pan.
- Deep fry the fish and keep aside to drain excess oil.
- Reduce oil to 1 tblsp and fry the mustard seeds.
- When it starts to splutter, add onions, green chillies and curry leaves.
- Fry till onions turn translucent.
- Add the tamarind extract to the pan.
- Add salt and remaining ground paste.
- Fry for 3 to 5 minutes, stirring all the time.
- Add the fish and coconut milk.
- Mix gently and remove.
- Serve hot with rice.