Naadan Meen Curry / Fish Curry

Ingredients:

• Fish - 1/2 kg (I used Salmon)

• Kashmiri Red Chilly Powder - 3 tsp

• Turmeric Powder - 1/2 tsp

• Tamarind - 1 lemon sized

• Fenugreek Powder - a pinch

• Mustard Seeds - 1/2 tsp

• Curry Leaves - 2 sprigs

• Coconut Oil - 3 tbsp + 1 tsp

• Ginger - 1/2 inch piece

• Garlic - 3 big cloves

• Green Chilly - 2 nos

• Shallots - 8 to 10 nos

• Salt to taste

• Boiling water as required

Method:

• Squeeze out tamarind in 1/2 cup water and keep aside.

• Crush ginger, garlic, shallots and green chilly in a mortar pestle. Keep aside.

• Heat oil in a thick bottom kadai.

• Add mustard seeds and let it splutter. Add curry leaves.

• Further add crushed ginger,garlics,chillies, and shallots and saute till shallots change to golden brown and raw smell of ginger garlic fades. Add salt to taste.

• Add turmeric powder and saute till raw smell fades followed by kashmiri red chilly powder and cook till raw smell fades.

• Add the tamarind extract and water to adjust consistency. Let it come to a vigorous boil. Adjust salt and the cleaned fish pieces.

• Cover and cook on high flame for 5mins. When it comes to boil, bring to medium flame and cook for another 15-20mins. 

• Switch off the stove and add curry leaves and a tsp of coconut oil. Cover and keep for atleast 10mins before serving.