FISH CURRY
PREPARATION
Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma.
Cool and grind to a fine powder.
Grind the tomatoes, BHARAT FISH MASALA, coconut and above powder into a smooth paste. Keep aside.
Squeeze the soaked tamarind well to remove all the pulp.
Heat the oil in a wide heavy-bottomed pan and add the paanch phutan and curry leaves.
When they stop spluttering, add the onion paste and fry till light brown.
Add the ginger and garlic pastes and fry for 3-4 minutes.
Add the tomato and spice paste and fry till the oil begins to separate from the masala.
Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well. Bring the gravy to a boil and then simmer.
Gently add the fish to this gravy and cook till done. Garnish with chopped coriander and serve hotwith plain boiled rice.
INGREDIENTS
1 kg fish cut into 1″ thick slices
4 tbsp sunflower cooking oil
1 tbsp mustard seeds
2 tbsps. cumin seeds
8 dry red chillies
1 tsp panch phutan
10-12 curry leaves
1 large onion ground to a paste
1 tbsp ginger paste
1 tbsp garlic paste
2 large tomatoes cut into cubes
1 tsp turmeric powder
1 tsp BHARAT FISH MASALA
3-4 tbsps. coconut powder
Walnut-sized ball of tamarind soaked in 1/2 cup of hot water
2 cups hot water
Salt to taste and Chopped coriander to garnish
