FISH CURRY

This is a very common fish curry from Bangalore. The tamarind, coconut and spices give this curry its unique taste. If you really want to enjoy the taste of Bangalore fish curry, try it with boiled rice.

Ingredients:

1/2 kg fish, any type of fish with firm white flesh
2 tablespoon oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds (jeera)
2 onions, chopped
1 1/2 tsp ginger garlic paste
1/4 tsp turmeric
1 1/2 tsp red chilli powder
2 tsp coriander powder (dhaniya powder)
3/4 cup coconut
1 tomato, chopped
2 sprigs curry leaves
1/4 cup coriander leaves, chopped
2 tablespoon tamarind pulp
4 cups water
Salt to taste

Preparation of tamarind pulp:

• Soak little tamarind in 1/2 cup of water and keep aside for 1/2-1 hour.


• Then strain the mixture in a bowl with the help of a spoon.
  or


• Soak little tamarind in 1/2 cup of warm water and keep aside for 10-15 minutes.


• Then strain the mixture in a bowl with the help of a spoon.

Method:

• Chop the fish into thick slices and wash them with warm water and keep aside.


• Chop coconut into small pieces, grind and make into a thin paste.


• Heat oil in a large saucepan.


• Add mustard seeds.


• When seeds splutter, add cumin seeds, onion and curry leaves, fry until onion turn into brown.


• Add ginger garlic paste and fry for a minute.


• Add turmeric, salt, chilli and coriander powder and fry for a minute.


• Add prepared coconut paste, tomato, coriander leaves, fry for 2 minutes.


• Add water and stir well.


• When water begins to boil, add tamarind pulp.


• Mix well and fry for 2 minutes.


• Then, add chopped fish slices and fry for 15 minutes, until slices are cooked.


• Serve hot with dosa, idli, rice, ragi ball.

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