Kokum, a dry fruit with same sourcing qualities of tamarind is mainly used in most fish curry preparations. Unfortunately couldn’t find this so I have used regular tamarind pulp.
|2 no||Fish fillets (cut into pieces)|
|2 nos||Onion (chopped)|
|3 nos||Green chili (slit open)|
|¼ tsp||Turmeric powder|
|½ cup||Coconut milk|
|½ tsp||Salt (or to taste)|
|10 nos||Curry leaves|
|5 nos||Dry red chili|
|2 tbsp||Coriander seeds|
|1 tsp||Cumin seeds|
|1 tbsp||Coconut grated|
Clean the fish and cut into pieces. soak tamarind in little water and squeeze out the pulp. Take a pan and dry roast these ingredients from Table -2 (Dry red chilies, Coriander seeds and cumin seeds) until it release nice aroma (2 minutes over medium flame). Remove and in the same pan dry roast the grated coconut until slightly golden. Now grind all the roasted ingredients to a fine powder and keep aside. If you have difficulty with grinding this small quantity, add little water and make it as a thick paste and keep aside.
Now heat oil in a sauce pan, splutter mustard and curry leaves. Add the chopped onions, green chili and fry till they are evenly browned. Add the ground masala powder with turmeric and fry for few minutes. Add the chopped tomatoes, tamarind pulp, 1/4 cup water and salt. When this actually starts to boil, add the fish and cook for 5 minutes over low flame or until the fish is cooked through. When done, add the coconut milk and simmer for few minutes. Switch off and serve hot with rice.