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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Fish(cleaned and washed, any kind that you like) - 1/2 Kg
- Tamarind(soaked in hot water for 15 minutes) - 1 big
- Curry Vadam(optional) - 2 tbsp
- Tomato(diced) - 1 big
- Shallots(peeled and crushed, Kunjulli) - 1 cup
- Shallots(finely chopped into roundels, Kunjulli) - 1/4 cup
- Green chilies(slit) - 4 no
- Curry leaves - 2 sprigs
- Coriander leaves(roughly chopped) -
- Garlic cloves(crushed with skin) - 5 nos
- Black pepper(crushed) - 1 tbsp
- Chili powder - 4 tbsp
- Coriander powder - 2 tbsp
- Turmeric powder - 1 tsp
- Salt(As reqd) -
- Cooking oil - 3 tbsp
- Gingeley oil - 4 tbsp
Ingredients
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Instructions
- Extract pulp from the soaked tamarind.
- To the Tamarind pulp add tomatoes and crush well.
- To this add crushed onion, green chilies, curry leaves, coriander leaves, chili power, coriander powder, turmeric powder, enough water and salt to taste.
- Heat oil in a vessel or an earthen pot.
- Add the curry vadam. Once they splutter add the prepared mixture and cook covered for 5 minutes.
- Add the coconut paste and mix well.
- Cook covered till the curry reduces a bit.
- Add the fish pieces and cook covered till they are well cooked.
- Heat the remaining gingiley oil in a small kadai.
- Add the finely chopped onion and fry till they are browned and nice aroma arises.
- Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.
- Happy cooking 🙂
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