FISH CURRY

Slices of seer fish cooked in spicy tomato puree flavoured with coconut and tamarind. Served with moong dal khichdi.

Serves: 4

INGREDIENTS

• 4 - 5 slices of Seer fish

• 1/2 tsp Chilly pd

• 1/4 tsp Turmeric pd

• 1/4 cumin / Jeera pd

• 1 tsp Salt

• 1tsp Tamarind

• 8 cloves of garlic

• Corriander leaves

• 1 tsp Cumin / jeera seeds

• 1/4 tsp Methi seeds

• Small piece of fresh coconut

• Few Curry leaves

• 1 tsp Mustard seeds

• 1 Lime

• 2 tbsp Oil

METHOD

1. Clean and wash fish.

2. Apply salt and lime juice and leave it in the fridge for 1/2 an hour.

3. Wash it well to remove extra salt and fish smell.

4. Chop tomatoes.

5. Grind garlic, methi seeds, cumin seeds, tomatoes and coconut together in the blender.

6. Heat oil in a pan.

7. Add mustard seeds and curry leaves.

8. Add the tomato paste and fry well till it dries.

9. Add fish slices and mix well lightly.

10. Add water and bring it to a boil.

11. Cook on slow flame for 15 - 20 min or till fish is done.

12. Garnish with chopped coriander leaves.

13. Serve hot with khichadi or steamed rice.