FISH CURRY SPICY AND TANGY

INGREDIENTS: 

Fish pieces – ½ kg
Onion chopped – 1 Big
Tomato Chopped – 2
Green chilli slit – 3-4 (You can add more to spice it up)
Ginger garlic paste – 3 tbsp
Mustard seeds/ Rai – 1 tbsp
Cumin / Jeera– 1 tbsp
Curry Leaves
Red chilli powder – 2 tbsp
Coriander powder – 2 tbsp
Cumin powder – 2 tbsp
Turmeric – 1 tbsp
Salt to taste
Oil – 6-7 tbsp
Tamarind soaked in hot water – 1 lemon size
Coriander leaves

METHOD:

Soak tamarind in hot water for atleast 20 min and extract juice out of it.Discard the pulp. Marinate the fish pieces with 1 tbsp red chilli, cumin, coriander powers,1/2 tbsp turmeric powder and 1 ½ tbsp ginger garlic paste. Let it marinate for about 30-35 minutes

Take oil into a heavy bottomed pan and crackle cumin and mustard seeds with curry leaves. Add onions, green chillies and saute for a while. Add ginger garlic paste and saute till the onions are soft.


Add in tomatoes and cook till the tomatoes get pulpy. Put some salt and add the remaining spice powder to it. Now add the tamarind juice, add some water and boil it for about 5-8 minutes on high flame. Now add the marinated fish pieces and let it cook for another five minutes on high flame. Now reduce the flame, cover the pan and let the fish cook for about 20 minutes

Note : Go easy on the fish, don’t stir it often, as the fish tends to break up easily. The more time it is marinated more tastier the fish gets. The fish curry tastes better the next day