Fish Masala Curry

Fish Masala Curry

Ingredients

1.  Fish – 1.5 lbs

2.  Sliced Onions – 1

3.  Diced Tomatoes – 2 medium

4.  Curry Leaves – 2 sprigs

5.  Ginger Garlic Paste – 1 tbsp

6.  Coriander Powder – 1.5 tbsp

7.  Kashmiri Chilly/Paprika Powder – 1 tsp

8.  Fenugreek (Uluva) Powder – 1/4 tsp

9.  Garam Masala Powder – 1 tsp + 1/4 tsp

10.              Fennel Seeds (Perum Jeerakam) Powder – 1/2 tsp

11.              Tamarind Paste – 1 tbsp

12.              Thin Coconut Milk – 2 cups

13.              Sugar – 1 tsp

14.              Cilantro (Malliyella) – a few for garnishing

15.              Oil – 2 tbsp

16.              Mustard Seeds – 1/4 tsp

17.              Salt – to taste

18.              Lemon Juice – 2 tbsp

For Marinating the Fish

1.  Ginger Garlic Paste – 1 tbsp

2.  Turmeric Powder – 1/2 tsp

3.  Red Chilly Powder – 1 tsp

4.  Kashmiri Chilly/Paprika Powder – 1 tsp

5.  Black Pepper Powder – 1/2 tsp

6.  Salt – to taste

Preparation Method

1.  Clean the fish and dice it into medium sized pieces. Soak it in water along with 2 tbsp lemon juice for five minutes. Wash it a couple of times and keep aside.

2.  Marinate the fish with the above ingredients and refrigerate it for at least half an hour.

3.  Heat 2 tbsp oil in a pan and splutter mustard seeds. Saute onions and and a sprig of curry leaves until the onions become translucent.

4.  Add the tomatoes and let it cook until soft and mushy. Reduce heat and add ginger garlic paste. Saute for two minutes.

5.  Add coriander, kashmiri chilly and fenugreek powders. Saute everything until the oil begins to separate from the mixture.

6.  Next, pour in the thin coconut milk to the pan. Add the tamarind paste, 1 tsp sugar and salt to taste. Mix everything so that the tamarind dissolves.

7.  Sprinkle garam masala and fennel seeds powder. Allow the gravy to come to a slow boil on medium heat.

8.  Gently add the fish pieces and give the pan a swirl. Cover and cook for 12-15 minutes, swirling the pan occasionally.

9.  Finally, open the pan and sprinkle 1/4 tsp garam masala powder. Remove from heat after two minutes. Garnish with another sprig of curry leaves and a few cilantro leaves. Keep covered.