South Indian Fish curry

Jee Dosto…ekse zaayeqon ne aap sab ko gar thaka diya ho tou kyon na kuch khatta hojaaye..yaane ke machli ka khatta salan..mera matlab hai machli imli ke saath…kha kar bataiye ke ye zaayeqa anokha hai k nahi…ye south Indians ki pasandeeda dish hai..jisey log bade shauq se banaate hain shauq se khaate hain shauq se khilaate hain…so ye shauqeen logon ka zaayeqa hai..try kijiye…Machli sehatafza ghiza hai…ye omega3 vitaminD ke saath saath cholesterol free bhi hai..ye zod hazam ghiza hai yaane k asaani se pachne waali …zarur azmaaiye…

Ingredients

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3 lbsFresh fish tilapia / cat fish

½ cup cooking oil

3 medium sized onions (about 2 cups finely chopped)

3 tomatoes

1 tsp mustard seeds

some curry leaves

1 tbp roasted cumin and fenugreek powder

2 tbp coriander powder

½ tsp turmeric powder

3 tbsps chilli powder

1 cup tamarind paste /pulpor as you like

8 green chillies

freshly chopped coriander for garnish

½ cup coconut past / milk

Salt to taste

Direction

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Grind onions and tomatoes in a fine paste.

Heat oil in a deep and wide bottomed pan., add mustard seeds curry leaves and gren chilies, let them crackle.

Add the grinded paste, cumin fenugreek pwd, coriander powder, turmeric, chilli powder and fry for a minute on low flame.

Add the extracted tamarind juice, coconut paste ,coriander leaves and bring it to a good boil.. Let it cook on high flame till the froth on top disappears, and oil starts separating on top of the gravy. Taste the gravy and adjust salt, chilli powder or tamarind juice if required.

Gently place the fish pieces in the pan, reduce the flame to low, cook covered for 10 minutes till the gravy thickens and oil floats on top. Once you add the fish pieces to the gravy do not mix it, lest the pieces would be break.

Add freshly chopped coriander leaves. Serve with steamed rice.