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Ingredients
Marination:
- 500 g of pomfret cut into slices
- 1/2 tsp turmeric
- ½ tsp salt or as needed
For the paste:
- 12 dried red chillies 6 byadagi and 6 spicy chillies
- 2 green chillies
- 10-12 cloves of Garlic
- 1 inch of ginger
- ½ tsp black peppercorns
- ½ tsp Cumin jeera
- 2 Medium onions cut into quarters
- ⅛ tsp Fenugreek Seeds methi seeds
- 1½ tsp Coriander Seeds
- 1 inch diameter tamarind ball
For tempering:
- 1 tbsp oil
- 10-12 Curry leaves
Ingredients
Marination:
For the paste:
For tempering:
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Instructions
Marinate & cook the fish:
- Marinate the fish with salt and turmeric, leave it to rest.
Making the masala paste:
- Dry grind the dried red chillies in a mixer grinder.
- Add the green chillies, onions, garlic, ginger, peppercorns, cumin, fenugreek and coriander seeds to it and grind into a thick, fine paste.
- Take the ball of tamarind and soak it in ¼ cup of water. Extract the pulp after soaking.
Cooking the curry:
- In a pan, add the masala paste, tamarind pulp and salt to taste. Heat on low flame.
- Add 1 cup of water and bring to a boil on medium flame.
- Once it starts to simmer, add another 1 cup of water. Reduce the heat and simmer.
- After 3 to 4 minutes, add the fish to the simmering curry and cook for 7-8 minutes.
- In a separate pan, temper the curry leaves in hot oil and add it to the fish curry.
- Serve with boiled rice, neer dosa or others.