Fish curry recipe

INGREDIENTS:

1. Fish - 500 grams
2. Dry chili - 25 grams
3. Coriander seeds - 15 grams
4. Black pepper - 5 grams
5. Turmeric powder - 1/4 teaspoon (tsp)
6. Tamarind - 35 grams
7. Oil - 50 grams
8. Small shallots - 10 count
9. Fenugreek seed - 1/2 teaspoon (tsp)
10. Tomatoes - 50 grams
11. Coconut pulp - 25 grams
12. Curry leaves (optional) - 10 leaves
13. Salt - for taste

PREPARATION:

1. Soak tamarind in a cup of water for 10 minutes and make a thick juice.(squeeze and remove the fibers)
2. Cut tomatoes and onions in to small pieces.
3. Grind chili, coriander, turmeric, black pepper and coconut pulp into a paste.
4. Add the ground paste in (Grind chili, coriander, turmeric, black pepper and coconut pulp ) to the tamarind juice, add salt to taste and mix well.
5. In a pan heat oil, when the oil is hot add curry leaf and then add fenugreek seed and fry for a minute.
6. Then add the cumin seed and fry for a minute.
7. Then add cut onions and fry until the onion turns golden brown.
8. When the onions are done add tomatoes pieces and cook until oil separates.
9. Then add the tamarind juice mixture and cook for 20-30 min( add water if necessary)
10. When required consistency is reached add the fish and cook for 5 - 10 min.

NOTES:

1. Instead of raw tamarind, 2 tablespoon (tbsp) of paste can be used with cup of water.