Many of us like fish gravy, I love fish cooked in the tamarind juice. I have been trying out many recipes and this one turned to be one among those i liked. I normally add the fish in Kuzhambu before adding tamarind juice coz i like the fish to be cooked well in tamarind. But the fish will break into small pieces, so if you are so concerned add the fish at the end as suggested in the recipes. Fish curry tastes better the next day, try it out. Have Fun !!
|For Marination :|
|Cat Fish/ Tilapia||1/2 kg|
|for Gravy :|
|Tamarind||1 big lemon size|
|Sesame Oil||3 tsp|
|Red Chili||5 nos|
|Green Chili||5 nos|
|Curry Leaves||1 strand|
|Fresh Ginger Garlic Paste||3 tsp|
|Red Chili Powder||2tsp|
|Coriander Powder||2 tsp|
|Coriander Leaves||2 stks|
|Aachi Masala Fish Kulambu Powder||2 tsp ( Optional )|
Wash fish in water with 1tsp of vinegar. Mix turmeric, salt and marinate it for 30 min. Soak tamarind in water for 30 min and extract them to a thick juice to 1 cup. Chop the onions and tomatoes.
In a pan heat oil and Mustard,Cumin. When mustard crackles add Fenugreek, Red Chili, Green Chili, Curry Leaves. Fry for 1 min. Add the chopped Onion and fry till translucent. Add Ginger Garlic Paste and fry till the raw smell leaves. Add the Tomato and cook till mushy. Add Red Chili Powder, Coriander Powder, Turmeric, Salt. Fry for a min. Add tamarind juice and allow it to boil for 3 min. Add fish at the end and leave for 3 min. Add coriander leaves and switch off.
- You can also add raw mango to give better taste.
- Instead of fenugreek seed, fenugreek powder can also be added at the end.
(*) This goes good with white rice, plain dosa, Chapathi.