Fish Curry with Coconut Milk
Fish curry made with Tamarind and Coconut Milk
Instructions
- Heat MudPot (if you don't have one), use a normal heavy based pan
- Heat Gingelly Oil (Nallennai), Add Karuvadagam (or Mustard Seeds)
- Add Curry Leaves and slit Green Chillies (2)
- Add Finely Chopped Small Onions (15). You can also coarsely grind them
- Once it is soft, add Chilli Powder (2-4 tsp), Coriander Powder (3 tsp), Turmeric Powder (1 tsp). If you have Fish curry powder (e.g Baba's Brand), add 2 tsp of this instead of Coriander Powder
- Add little water if it gets too dry instead of oil
- Add finely cut Tomatoes (3)
- Cook till tomatoes are mashed up
- Option to add few ladies finger or Mango
- Add strained Tamarind juice (from about 1 lemon size ball)
- Add salt and little sugar
- Add little coconut milk or coconut powder, Fennel powder (1 tsp)
- Taste and adjust spices accordingly. Gravy should not be too watery
- Finally add Fish. Best Eaten the next day