This fresh fish dish is eaten a great deal in Kerala-South India, and this is prepared with coconut oil, tamarind , tomatoes…etc, which gives us mouthwatering flavour.Serve with rice or chappathi.

Preparaton: 20-30 minutes

Ingredients:

Fish- 1 lb

Red chili powder – 1 tbs
Turmeric powder – 1/4 tbs
Coriander powder- 1 tsp
Fenugreek  seeds – 1/2 tsp
Tamarind paste- 2 tsp
Curry leaves
Coconut oil/ veg oil – 3 tbs
Onion – one onion
Ginger garlic – 1 tbs
Tomatoes -1
Hing/ Asafoetida- 3 pinch
Water -1 cup
Salt to taste

Method:

1. Heat the oil in a heavy bottomed vessel.Fry onion for five minutes in medium flame.

2. To that add chopped ginger and  garlic to it, fry this for few seconds. Take red chili powder, turmeric powder, salt, fenugreek powder, hing and make a paste with little water and add to the pan.

3. Add tomato cubes , tamarind paste and again fry it in low flame. Next add curry leaves, water and boil this for ten minutes.

4. Then add the cleaned fish to this and again boil this for 15 minutes. Garnish with curry leaves. Sprinkle some coconut oil on the top of the curry.

5. Serve this with hot rice , tapioca or paratha.

Tips

. Fish such as salmon, pomfret, catfish, perch, prawns etc can be used for making curry
.Clean the sliced fish with some rock slat/ basen flour to remove the bad smell.