Fish Curry I

Prep Time:

Cook time:

Serves:

Ingredients

 * 1 kg fish cut into 1" thick slices (this curry tastes best with rohu but you can use any fish with firm white flesh)
 * 4 tbsp vegetable / canola / sunflower cooking oil
 * 1 tbsp mustard seeds
 * 2 tbsp cumin seeds
 * 8 dry red chillies
 * 1 tsp paanch phoran seeds
 * 10 – 12 curry leaves
 * 1 large onion ground to a paste
 * 1 tbsp ginger paste
 * 1 tbsp garlic paste
 * 2 large tomatoes cut into cubes
 * 1 tsp turmeric powder
 * 1 tsp garam masala powder
 * 3-4 tbsp coconut powder
 * walnut-sized ball of tamarind soaked in ½ cup of hot water
 * 2 cups hot water
 * salt to taste
 * chopped coriander to garnish

Directions

 * 1) Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma.
 * 2) Cool and grind to a fine powder.
 * 3) Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste.
 * 4) Keep aside.
 * 5) Squeeze the soaked tamarind well to remove all the pulp.
 * 6) Heat the oil in a wide heavy-bottomed pan and add the paanch phoran and curry leaves.
 * 7) When they stop spluttering, add the onion paste and fry till light brown.
 * 8) Add the ginger and garlic pastes and fry for 3-4 minutes.
 * 9) Add the tomato and spice paste and fry till the oil begins to separate from the masala.
 * 10) Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well.
 * 11) Bring the gravy to a boil and then simmer.
 * 12) Gently add the fish to this gravy and cook till done.
 * 13) Garnish with chopped coriander and serve hot with plain boiled rice.