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Friday, August 12, 2011

Tamil Nadu Fish Curry

A warm-spiced fishy flavor that rises from the dish will appetize U more while wating for the dish.The addition of selective spices gives an unforgettable aromatic flavor .U will opt for this dish again or even become addicted to this Fish Curry- if u taste it once.This curry can be made with Seer,Pomfret,Baracuda, Sherry, Sardines etc.Try this Fish Curry at home and Enjoy Ur meal!.Bon Appetit!.

Tamil Nadu Fish Curry - very tasty hotel style fish curry which is prepared in our family.U can finish cooking it in 20 mins time.This Serves 4


    6-8 pieces Fish (any good fish) - Wash and clean well with 1 tsp salt.
    1 Onion - sliced
    2 medium sized Tomatoes  - sliced fine
    2 - green chillies
    4-5 garlic cloves- chopped
    1 tsp ginger-garlic paste
    1/2 tsp Fenugreek seeds
    1/2 tsp Mustard seeds
    1 sprig curry leaves
    1/2 tsp crushed pepper powder
    1 tsp Chilli powder
    3/4 tsp Corainder Powder(don't add more)
    1/4 tsp Turmeric powder
    1 cup tamarind pulp of gooseberry size tamarind
     fresh cocunut paste (of 1 handful grated coconut with little cumin seeds + 1 sambar onion)
    1 tsp Salt to taste
    2 tsp chopped coriander leaves
    2 tsp refined oil + 1 tsp coconut oil


    1.Heat oil in a pan,add mustard seeds,chopped garlic, fenugreek seeds.Saute this for a min and then add
the chopped onions,green chillies and curry leaves.Saute well.
    2.Add ginger-garlic paste and saute well.
    3.Add tomato slices and the needed salt.(Adding salt herewith will melt the tomatoes quickly.
    4.When tomato melts,add chilli powder,turmeric powder,coriander powder and saute well till oil
separates from the masala.
    5.Now,add the tamarind pulp and bring it to boil for 5- 7 more mins till the rawness of the tamarind
pulp gets reduced.
    6.Add  the coconut paste and stir it for 2 - 3 mins more.
    7.Add the fish pieces (cleaned with salt),crushed pepper powder and half the chopped coriander leaves.
Bring to boil for 10-12 more mins or till done or till oil separates from the masala.Don;t stir it often after adding the fish pieces.
    8.Garnish with the remaining coriander leaves and sprinkle coconut oil on top.Close this with lid for 10 mins.
    9.Serve this hot with plain rice,Bread,Idli and Dosa.

you can try this curry with 200 ml fresh coconut milk by adding it to the gravy 2 mins before adding the fish pieces.In this case add the crushed cumin seeds + one sambar onion in step 4.

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