This curry will taste so delicious when it is had the next day. So keep the leftovers and reheat it the next day and have it, it taste so delicious. This curry taste delicious with rice or tapioca..Check this and this for recipe of tapioca..
I had some leftover of this, i reheated it and served it with dosa for breakfast and hubby went crazy over it. It was so good..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves: 4
Ingredients:
Fish – 500 grams
Coconut Oil – 4 tblspn + 1 tsp
Mustard Seeds / Kaduku – 1 tsp
Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
Shallots / Sambar Onion – 20 peeled and sliced thinly
Garlic – 5 cloves chopped finely
Ginger – 2 cm piece chopped finely
Green Chilli – 2 slit
Curry leaves a big handful
Kashmiri Chilli Powder – 4 tblspn
Black Pepper Powder – 1 tsp
Turmeric Powder / Manjal Podi – 1 tsp
Fenugreek Seed Powder / Vendayam Podi – a big pinch
Salt to taste
Kokum / Kodapuli – 3 piece or Tamarind Pulp – 2 tblspn
Water – 2 cups
Method:
Heat oil in a earthernware kadai. Add in mustard and fenugreek seeds and let them sizzle.
Add in shallots, garlic, ginger, curry leaves and turmeric powder. Saute this for 3 mins or so.
Now lower the flame and add in kashmiri chilli powder and pepper powder. Saute this on low heat for around 5 mins. The spices will get toasted and colour will darken.
Now add in tamarind pulp and water. Add in salt and bring it to a boil.
Once it reaches a boil, add in fish and mix well. Add in some curry leaves
Cook this partially covered for 8 to 10 mins on medium high heat. The fish will be cooked by this time.
Now take it off the heat and add in a big pinch of fenugreek seed powder and pepper powder.
Finally drizzle in a tsp of coconut oil on top. Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavours to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.
Now serve this with boiled tapioca or rice.
Pictorial:
take all your ingredients
you need shallots, garlic, ginger and green chilli
chop them..you need some curry leaves as well
you need some fish which is cleaned and washed
I used tamarind paste..Traditionally kokum is used
i added some water and set that aside
heat coconut oil in a earthernware pot
add mustard and fenugreek seeds
once it sizzled, add in ginger, garlic, onions, curry leaves and chilli
add little turmeric powder
saute them
cook till it gets light brown
like this…
now lower the flame and add in kashmiri chilli powder
add some pepper powder
mix them well
now roast this on a low heat till the spices turns nice and dark
keep sauteing them
now the mix has darkened
now you can see the masala has darkened
now it is done..this is the main step
now add in tamarind
add in additional water
season with salt
bring it to a boil
add in fish
mix well
cover partially and simmer for 8 to 10 mins
now it is done
take it off the heat and add in a big pinch pepper powder
and a big pinch of fenugreek seed powder
YUM
drizzle in a tsp of coconut oil finally..now let the curry sit for an hour or so..
this is how the curry looks after few hours
Serve
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