Most interesting fact about this style of fish curry is that it tastes great after a day of cooking.
What do you need for 4 servings
8 slices of fish (I used sea bass)
10 small onion (shallot)
1 whole garlic
2 green chilies
3 tbsp fish curry powder
1/2 tsp Turmeric powder
1 tsp curd
Tamarind (lemon sized) [PIC 1]
2 tbsp Oil
Few Coriander leaves
Rock Salt - as needed
Thalippu vadagam (See notes for alternate ingredients)
Clean the fish 2 to 3 times in running water and mix it with turmeric, curd and rock salt. Keep it aside.
Crush the onion and garlic separately with mortar & Pestle, Keep it aside. (Mixie can be used if you don’t have mortar & pestle) [PIC 2]
Smash the tomato and keep it in a small bowl.
Next, make tamarind extract using 2 cups of water.
Now add fish curry powder to the tamarind extract along with smashed tomato and mix it well. [PIC 3]
Heat oil in the kadai, When its hot add vadagam, curry leaves followed by crushed garlic,onion and slit green chilies. Saute it for 3 mins.
Pour the fish curry mixture (Smashed tomato, tamrind & fish curry powder) in to the kadai.
Add salt and coriander leaver, let it boil for 15 mins.
Finally add fish slices and cover it with lid.
After five mins switch off the flame and keep the lid closed for 10 more mins to allow the flavors to be fused with fish properly.
You can add kulambu milagai powder or 2 tsp of red chili powder and 1 tsp of coriander powder if you don’t have fish curry powder.
If vadagam is not available then you can use 1 tsp cumin, 1 tsp fennel seeds, 1/2 tsp mustard seeds, 1/4 tsp fenugreek seeds.
When mixie is used be cautious, Don't over grind the onions and garlic, it must be semi coarse.
Fish breaks down quickly so don't overcook the curry after adding the fishes.
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