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Step 1

Heat 6-8 tablespoons of Sesame Oil in a pan. Add the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Let this fry until the curry leaves are crisp.

Step 2

Add the minced garlic, chopped green chillies and chopped shallots (small onions) into the pan. Fry until golden brown.

Step 3

Soak a tamarind in 2 cups of water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.

Step 4

Puree 6 tomatoes in a blender. Set aside.

Step 5

Add the tomato puree and the tamarind pulp into the pan. Add in turmeric powder, red chilli powder and coriander powder (dhania). Add in the salt and 2 more cups of water.

Step 6

Simmer the gravy for 30 minutes with the pan covered, on a low flame, while stirring every 5 minutes. After 30 minutes, the oil will start to float on top. This is an indicator that the gravy has been cooked well.

Step 7

Add in the fish pieces and let it cook for 7-8 minutes on low flame. Our fresh water fishes work well for this recipe.

Step 8

While the fish cooks, we can make the spicy powder for the curry. Heat a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on low flame for 5 minutes. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. Once the mixture is cooled, grind to a fine powder.

Step 9

The powder can now be added to the pan. Let it simmer for a minute and then remove it off the heat and serve with rice.

MAIN INGREDIENTS:

  • 6 tablespoon sesame oil

  • 1/4 teaspoon mustard seeds

  • 1/4 teaspoon cumin seeds

  • 1/4 teaspoon fenugreek seeds

  • 3 dried red chillies

  • 5 sprigs curry leaves

  • 8 cloves minced garlic

  • 4 green chillies

  • 15-20 shallots (small onions)

  • Big lemon size tamarind

  • 6 very ripe tomatoes

  • 1 teaspoon turmeric powder

  • 2 teaspoons red chilli powder

  • 3 teaspoons coriander powder (dhania)

  • Salt (according to taste)

  • 500 grams fresh water fish with bones

FOR THE SPICE POWDER:

  • 1/2 teaspoon fenugreek seeds

  • 1 teaspoon mustard seeds

  • 2 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 1 teaspoon black pepper

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