Fish Curry I

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Prep Time:
Cook time:
Serves:
==Ingredients==
* 1 kg fish cut into 1" thick slices (this curry tastes best with rohu but you can use any fish with firm white flesh)
* 4 tbsp vegetable / canola / sunflower cooking oil
* 1 tbsp mustard seeds
* 2 tbsp cumin seeds
* 8 dry red chillies
* 1 tsp paanch phoran seeds
* 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 garam masala powder
* 3-4 tbsp coconut powder
* walnut-sized ball of tamarind soaked in ½ cup of hot water
* 2 cups hot water
* salt to taste
* chopped coriander to garnish
==Directions==
# 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, turmeric, garam masala powder, 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 phoran 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 hot with plain boiled rice.
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Category:Curry Recipes
Category:Fish Recipes
Category:Dried chile pepper Recipes
Category:Tomato Recipes