Ingredients:
500 gms Fish (surmai, 1/2 inch pieces)
4 tbsps Oil
1 tsp Mustard seeds
1 sprig Curry leaves
1 tsp Black peppercorns (crushed)
15 cloves Garlic (finely chopped)
1 tsp Cumin seeds
1/4 tsp Fenugreek seeds
100 gms Shallots
4 medium sized Tomato (chopped)
Tamarind a lemon sized ball
2 Green chilli (slit)
1 tsp Red chilli
1½ tsps Coriander powder
1/2 tsp Turmeric powder
Salt to taste
1 medium bunch Fresh coriander leaves (chopped)
Method:
Soak tamarind in three cups of water for fifteen minutes. Squeeze to remove pulp. Strain and keep aside. Heat oil in a kadai, add mustard seeds, curry leaves, crushed peppercorns, chopped garlic, cumin seeds, fenugreek seeds and sauté till a nice aroma is given out. Add sambhar onions and sauté for four to five minutes. Add chopped tomatoes and continue to sauté. When the tomatoes turn pulpy, add tamarind water and bring to a boil. Reduce heat and simmer till the mixture turns thick. Add slit green chillies, red chilli powder, coriander powder and turmeric powder. Stir to mix well and cook till the raw smells disappear. Add the fish pieces, salt to taste and cook till the fish is done. Take care not to overcook the fish. Garnish with chopped coriander leaves and serve hot with steamed rice. This curry tastes better the next day :)
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