To serve 2 people. you will need
Fish - 250 gms, cleaned and sliced.(you can use any fleshy fish)
Onion - 1 medium sized, finely chopped
Tomato - 1 medium sized, chopped
Tomato paste - 1 tbsp (optional)
Red chilli powder - 3/4 tsp
Tumeric powder - 1/4 tsp
Coriander powder - 1 tsp
Fennel seeds - 1/2 tsp
Garlic - 3 cloves, finely chopped
Thick tamarind extract - 1/2 cup
Water - 1/2 cup
Thick coconut milk - 1 cup
Curry leaves - a sprig
Coriander leaves - little, chopped
Salt to taste
Oil - 3 tbsp (coconut oil recommended)
Method
Heat oil in an earthen pot, add mustard seeds and fennel seeds and allow them to crackle. Add onions and garlic and saute it well till it turn to golden colour.
Now put tomatoes, tomato paste (this gives red colour to the curry), chilli powder, coriander powder, tumeric powder and mix it well.
After a minute add tamarind extract and water and stir well, when it starts boiling add coconut milk and salt. Cook under medium low flame for 10 minutes.
Now add fish slicesand chopped coriander. Fish takes very less time to get cooked.
So cook it for 5-10 minutes (under medium low flame) and when you see a layer of oil forming on top of the curry, switch off the flame. The curry is ready to serve.
It is good if it is served after sometime, so all the masalas will set and give more taste to the curry.
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