Fish curry recipe (2)

INGREDIENTS:

1. Fish pieces - 1/2 kilogram
2. Tamarind - 1 big lemon size.
3. Chili powder - 6 teaspoon (tsp.)
4. Cumin seed - 1/2 teaspoon (tsp.)
5. Fenugreek seed - 1/2 teaspoon (tsp.)
6. Shallot (sambar onion) - 1/4 kilogram
7. Green chili - 2
8. Tomato - 3
9. Whole Garlic - 2
10. Coconut - 2 pieces (wedges)
11. Coriander leaf - little
12. Curry leaf - little
13. Sesame Oil - as needed
14. Salt - as needed

PREPARATION:

1. Grind coconut, 10 count shallot (sambar onion) into a thick paste by adding water as needed.
2. Soak tamarind in water and get thick juice.
3. In a pan heat sesame oil, add mustard seeds, cumin seeds, fenugreek seeds, curry leaf and sauté until mustard seeds stop splattering.
4. Now add rest of the shallot (sambar onion) , garlic cloves, green chili and sauté until shallot (sambar onion) becomes translucent (golden brown).
5. Now add chopped tomato and sauté until they become mushy and oil start to separate.
6. Now add chili powder, salt and sauté. NOTE: don't burn it.
7. Now add ground coconut paste and sauté until the raw smell is gone.
8. Now add tamarind juice and bring to boil. Cook this until the curry becomes thick.
9. Now add the fish pieces and cook for 5 minutes or until the fish is cooked.
10. Now add coriander leaves and remove from heat.

NOTES:

1. At the end you can temper (heat oil, add mustard seeds, fenugreek seeds, curry leaves) and add to curry.