Fish is an excellent and easy to cook food. People of all age groups can consume fish, with no limits. Fish when cooked with tamarind juice, delivers a great taste!
Ingredients
- Fish (any fish) - 500 gms
- Onion - 2 no
- Tomato - 2 no
- Pepper - 1/2 teaspoon
- Pepper powder - 1/4 teaspoon
- Cumin powder - 1/4 teaspoon
- Fennel seed powder - 1/4 teaspoon
- Chilli Powder - 1.5 teaspoon
- Coriander powder - 2 teaspoon
- Turmeric powder - 1/4 teaspoon
- Mustard seeds - 1/4 teaspoon
- Toor dhall - 1 tablespoon
- Fenugreek - 1/4 teaspoon
- Asafoetida - a pinch
- Garlic (flatened) - 10 cloves
- Coconut milk - 200 mil
- Tamarind juice - taken from tamarind of lemon size.
Directions
- 1Clean the fish well. Grind half of mustard seeds, half of fenugreek, and toor dhall in to a nice paste.
- 2Mix the pepper powder, cumin powder, fennel seeds powder, Chilli powder, Coriander powder, asafoaetida, turmeric powder with the paste.
- 3Heat oil in a pan and add the remaining mustard seeds, remaining fenugreek and curry leaves.
- 4Once they pop up, add onion and saute for a minute. Add garlic and then tomato.
- 5Add the ground paste, salt and then add the tamarind juice.
- 6Pour adequate water and allow it to boil in medium high flame for 10 min.
- 7Once the raw smell of the spices are gone, place the fish inside the gravy. Pour the coconut milk. Adjust the quantity of the coconut milk depending on how tangy the gravy is.
- 8Let it cook for at least 5 minutes. The tangy, spicy fish gravy is ready to serve now.
- 9It can be served with rice, roti, chapatti, idly or dosa too!
