Fish curry with coconut milk

INGREDIENTS
Fish – medium sized pieces – 400 to 500 gms.
Chilli powder – 1.5 tsp(as per taste)
Turmeric powder – 1/2 tsp
Coriander powder – 3 tsp
Fenugreek seeds – 1/4 tsp
Mustard seeds – 1 tsp
Onion – 1 chopped ( instead of onion you can use Shallots sliced – 6 to 7 nos)
Tomato – 1 chopped
Green chillies – 2 split length wise
Curry leaves – few
Tamarind juice – 1 cup
Fresh thick Coconut milk – 1 cup
Thin milk – 1 to 1.5 cups( or as required)
Oil – 1tbsp
Coconut oil -1tsp
Salt – to taste

PREPARATION
Cleaned and wash the fish by rubbing little salt.
Apply little turmeric and keep aside
Soak medium lemon size tamarind in 1 cup warm water and extract the juice.

SEE THE VIDEO FOR METHOD

NOTE
While cleaning the fish rub it with salt to remove the fishy odour.
Fish curry taste well if kept aside for sometime before serving for the flavours to settle.
It tastes even better the next day.
Instead of making ginger garlic paste use crushed ginger and garlic.
You can use 2-3 pieces of kokum or kodumpuli instead of tamarind.
Instead of fenugreek seeds use fenugreek pwdr 1/2 tsp .
The curry thickens once it cools down.
Shallots[south indian small onions] taste better than onions.
You can use readymade fish curry pwdr instead of the above masala pwdrs .I prefer EASTERN FISH CURRY MASALA POWDER

Tips for buying fish
Use your eyes first, and next your nose and you’ll quickly discover which is the best fish in the shop. Look for fresh clear eyes, bright red gills, firm flesh with a translucent sheen, a good covering of scales, and a fresh scent-of-the-ocean smell
A “fresh” fish should not smell “fishy”, but should have the odour of the ocean – such as a fresh ocean breeze.
Check the gills. If whole, they should be bright pink/red and wet, not slimy or dry.

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