Fish curry recipe

Fish curry and Idli is one of the best combinations. It will be more tasty if there is a touch of sambar along with this. I don’t know how many of you will like this, but is one of our favorites. Try this, you will definitely like this.

Ingredients:

• Fish – 300 gms ( i used Pomfret)
• Ginger – 1” piece, coarsely crushed
• Garlic – 8-10 flakes, coarsely crushed
• Small onion – 5-6 no’s peeled and coarsely crushed
• Curry leaves – 1 tbsp
• Fenugreek seeds – 8-10 no’s
• Kokum – 2 pieces
• Tomato – 2 no’s cubed
• Green chilly – 3 no’s, slit
• Coconut milk – 2 cups
• Red chilly powder – 1 tbsp (Kashmiri chilly powder)
• Coriander powder – 1/2 tbsp
• Turmeric powder – 1/2 tsp
• Oil – 2 tsp

Method of Preparation:

• Heat oil in a earthen ware, fry fenugreek seeds until it is brown in color
• Add coarsely crushed ginger, garlic, onion, green chilly, curry leaves and cubed tomatoes, sauté with a pinch of salt and turmeric powder
• Add washed kokum, red chilly powder and coriander powder when the oil starts separating, and sauté well until the raw smell of the powder disappears
• Add coconut milk, and let it boil on medium heat
• Arrange fish pieces, add enough salt to taste, cover and cook for 3-4 minutes over high flame
• Reduce the heat when it is boiled, reduce heat, cover the vessel half and cook on simmer
• When the fish is done well, shift from stove and let it cool to the room temperature.
• Serve it with rice, roti or anything of choice.

N.B.: Fish curry tastes better if you cook in earthen ware rather than non-stick or any other vessel