Tangy fish curry southindian style [ without coconut ]

TANGY FISH CURRY SOUTHINDIAN STYLE [ WITHOUT COCONUT ]

INGREDIENTS

• Any fish – 300  gms
• Onion – 1 chopped
• Tomato – 2 chopped
• Green chilli – 2 slit
• Chilli pwdr – 2 tsp or as per taste
• Coriander pwdr –  3 tsp
• Turmeric pwdr – ½ tsp
• Ginger garlic paste – 1 tsp
• Tamarind – lemon size or as per the sourness you want
• Curry leaves – few
• Oil – 1 or 2 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – ¼ tsp
• Salt as per taste

PREPARATION

1. Clean and cut the fish . Wash and rinse it well .
2.  Marinate it with little salt and turmeric pwdr and keep aside for marination. [optional ]
3. Soak the tamarind in 1 cup of warm or hot water and extract the juice .[ u can also microwave for 30 secs ]

METHOD

Heat oil , add mustard seed and allow it to crackle .

Add fenugreek seeds and fry for few seconds .[ don’t burn it ]

Add onion + green chilli +  curry leaves  fry till translucent.

Add ginger garlic paste and fry till raw smell leaves.

Add tomato + salt and fry till soft.

Add turmeric + chilli pwdr + coriander pwdr and fry .

Add tamarind juice and cook for 1 min to remove raw smell .

Add 3 cup water and mix well .

Flame should be at medium high .

Once it starts boiling ,allow it to roll boil for 2 to 3 mins .

Add the fish and cook for 15 – 20 mins . Till the gravy thickens and oil floats on the top. [cooking time depends on the size of the fish pieces ]

Garnish with fresh curry leaves or coriander leaves.

Serve with rice .

NOTES

1. Adjust water  as per the consistency you want thick or thin. The gravy  has to be thick .
2. Soak the tamarind in hot water for sometime and then extract the juice.
3. Adjust masalas as per your taste.
4. Non veg taste better , when spicy.
5. Instead of regular onions try shallots for more taste.
6. You can reduce tamarind and add raw mangoes.
7. You can also add any veges like potato or drumstick.
8. You can fry the fish till half cooked and add. In that case ,add less water .
9. Use coconut oil for more flavour.

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