FISH CURRY

FISH CURRY

300 grms of fish slices (or any small fish )
3 tender ladies fingers, cut both ends and saut in a little oil.
1 big onion chopped
4 shallots slice into 2
4 pips of garlic slice into 2
3 green chillies slit and cut across
1 ripe tomato chopped
1 lime sized ball of tamarind, (more if you like the curry sour ) soak in 3 cups of water. Squeeze out the juice.
cup thick coconut milk ( optional )
2 sprig curry leaves.
2 heaped tbs fish curry powder + 1 tsp chillie powder
tsp fenugreek seeds
tsp mustard seeds
coriander leaves for garnishing
3 tbs of oil or more.
salt to taste
Method:
First apply little tumeric powder and salt to the slices. Keep aside.
Mix the curry powders with little water to form paste.
Put the pot on fire, add about 3 tbs of oil.
When the oil is hot add the fenugreek and mustard.
Now add the chopped onions, shallots, garlic, and stir fry.
Now add the chopped tomato and fry a little.
Now you add the green chillie, and curry leaves
The tomato will be a bit watery now.
Add the masala paste and keep on stirring till oil separates.
Now you pour the tamarind juice with enough water for your gravy.
Let the gravy boil for the raw smell to go.Add salt and taste for sourness.
By now oil will appear on top. Add the fish slices, and the ladies fingers.
The fish will be cooked in about 10 minutes. (test to see if it is cooked)
Add the coconut milk if using. Taste for salt
Just after one boil remove from fire and garnish with coriander leaves.

Note: I like to add a slice or two of mango in the fish curry. The taste will be awesome.