|2 nos||Fish fillets (or 1/4 kg fish of your choice)|
|4 nos||Onion (finely chopped)|
|½ tsp||Ginger garlic paste|
|1 no||Tomato (diced)|
|3 nos||Green chili (finely chopped)|
|½ tsp||Turmeric powder|
|1 tsp||Red chili powder|
|1 tsp||Coriander /dhania powder|
|½ tsp||Jaggery (powdered)|
|5 tbsp||Diluted tamarind juice|
|¼ cup||Thick coconut milk|
|1 tsp||Salt (or to taste)|
|½ tsp||Cumin seeds|
|¼ tsp||Fenugreek seeds|
|2 stks||Coriander leaves (for garnishing)|
|10 nos||Curry leaves|
|¼ tsp||Asafoetida powder|
Clean the fish, cut into desired size and marinate with little turmeric and keep aside. Heat oil in a pan, splutter mustard, cumin, fenugreek seeds and curry leaves. Sprinkle the asafoetida followed by finely chopped green chilies. Let them sizzle and then add chopped onions and fry until golden and translucent. Add the ginger garlic paste and saute for few minutes. Add the tomatoes and cook until soft. Now add the turmeric powder, red chili powder, coriander powder and fry until the masala leaves the sides. (At this stage make sure the masala is well cooked, as we are looking for a very soft sauce consistency which should literally melting). Add the tamarind juice along with 1 cup water, jaggery and salt. When it comes to one boil, add the fish pieces, cover and cook over low flame for 10 minutes. Now add the coconut milk, garnish with coriander leaves and simmer for few minutes. Serve hot with hot steaming rice.
Choice of Fish : Salmon, King fish, Tilapia, Cat fish, Mackeral.
Yields : 4 Servings approx.