This is our home style of making fish curry...My MIL taught me this recipe and it's just awesome...I prepared this in earthen pot , as she would make...I tasted this fish curry made by her when I was in India and it was soo perfect...Tastes even better the next day...Since my mom is vegetarian, we don't make this often in our home...So I enjoyed it a lot there...So here's the recipe of the yummiest fish curry I've ever eaten...
Ingredients
| Ingredient | Measurement |
| Fish(tilapia i used) | 1/2 lb |
| Pepper corn | 1 tsp |
| Fennel seeds | 1 tsp |
| Fenugreek seeds | 2 or 3 |
| Garlic | 2 or 3 pods |
| Shallots | 1 handful |
| Tomato | 1 big |
| Turmeric powder | 1/2 tsp |
| Sambar powder | 2 or 3 tsp |
| Tamarind extract | 3/4 cup |
| coconut slices | 1 tblsp |
| Poppy seeds | 1/2 tsp |
| Curry leaves | 2 sprig |
| Gingely oil | 1tblsp |
| salt | as needed |
Method
Clean fish and set aside...Make a coarse paste out of shallots, garlic,curry leaves,fennel seeds,fenugreek seeds and pepper corns..
Heat gingely oil in a vessel..Add the paste and fry well..
When it becomes golden brown slightly, add the tomatoes, turmeric powder and homemade sambar powder ( or red chilli powder + coriander powder)...
Cook till tomatoes turn mushy and raw flavor of masalas are gone...Add tamarind extract, salt and required water..
Let it come to boil and boil for 2 minutes..Add the cleaned fish fillets to the gravy and lower the flame to simmer...
Close vessel with a lid partially and let the fish cook for 5 minutes..Add the ground coconut paste(coconut
+fennel seeds+poppy seeds) and give a boil..switch off the flame...
Garnish with torn curry leaves...Let it stand for some time before serving...tastes even better the next day...
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