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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Fish(Tuna/Tilopia) - 600 gm
- Fenugreek seeds - 1 tsp
- Mustard - 1 tsp
- Oil enough to brown the onion, ginger and garlic -
- Ginger - 3 tbsp
- garlic(I whole bulb) -
- Small onion(Shallots) - 8 nos
- Turmeric powder - 1 tsp
- Coriander powder - 2 tbsp
- Kashmir Chilli powder -
Ingredients
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Instructions
- Wash the fish very well and leave It in water for at least 2 hours. I use lemon juice to wash as this gets rid of the smell.
- Wash the kuddam pulli well and leave it in a small bowl with water and to this water put the washed curry leaves pulled out from the stem and leave this for some time, say 10 minutes.
- In a heavy based steel frying pan, add the oil when this is hot add mustard and fenugreek seeds,
- When this is brown add coriander powder, roast for 2 minutes and keep stirring all this time.
- Now add the turmeric powder, salt and add the kudam pulli and curry leaves with the water.
- Add the chilly powder. Stir so that the chilly powder is well blended,
- Leave this on the heat till boiling point. When this boils add the fish pieces. Reduce the flame and cover and let it cook, for around 15-20 minutes.
- The fish curry is ready to be served with plain rice.
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