Fish Curry

• Seafood

  • 500 g Fish

• Produce

  • 4 tbsp Coriander, leaves
  • 3 Green chili
  • 2 Onions
  • 2 tbsp Tamarind pulp
  • 3 Tomatoes

• Condiments

  • 1 tsp Ginger-garlic paste

• Pasta & Grains

  • 1 tsp Rice

• Baking & Spices

  • 1/2 tsp Fenugreek seeds
  • 2 tsp Red chili powder
  • 1 Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 5 tbsp Coconut, fresh
  • 1 tsp Jeera/cumin seeds

• Frozen

  • 3 sprigs Curry, leaves

• Other

  • 1 tsp Chana dal

Found on faskitchen.com

Description

Ingredients

• 500 gms fish, cut into pieces of your choice
• 1 tsp rice
• 1 tsp jeera/cumin seeds
• 1/2 tsp fenugreek seeds
• 1 tsp chana dal
• 3 tbsp oil
• 3 green chili, slit
• 1 tsp ginger garlic paste
• 2 onions, chopped
• 3 tomatoes, chopped
• 5 tbsp fresh grated coconut
• 2 tsp red chili powder
• 1 tsp turmeric powder
• salt to taste
• 3 sprigs of curry leaves
• 2 tbsp tamarind pulp
• 4 tbsp coriander leaves, chopped

Directions

• Dry roast the rice, jeera/cumin seeds, fenugreek seeds and chana dal till they are lightly toasted,about a minute. Allow to cool.
• In a blender, add this cooled spices,onion, coconut and make a smooth paste. Set aside.
• In a non stick pan, add all the ingredients along with fish, the onion-coconut paste, chopped tomatoes, green chili, ginger garlic paste, red chili powder, turmeric powder, salt, curry leaves, tamarind pulp, coriander leaves and a glass of water.
• Allow it to boil in medium flame and turn the flame to simmer when the gravy starts giving a boil.
• Turn off the stove when the color of the green chili has changed and the oil starts floating in the gravy. Garnish with coriander leaves before serving.