Fish Curry With Coconut Milk

Ingredients :

Fish - 250 gms, cleaned, cut into small pieces and washed

Onion - 1/2, chopped

Ginger - 1 inch piece, chopped

Green Chillies - 1, slit

Gambooge Petals - 1, torn (also known as Malabar Tamarind 

or Kodumpuli)

Red Chilli Powder - 2 tsp

Coriander Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Black Pepper Powder - 1/2 tsp

Salt - 3/4 tsp

Grind to a fine paste:

Coconut - 1/4, grated

Small Onion - 1, chopped

Garlic - 1 clove, chopped

Cumin Seeds - 1/4 tsp

Powder - 1/4 tsp

Water - 1/2 cup

For Tempering :

Oil - 3/4 tblsp

Mustard Seeds - 1/2 tsp

Fenugreek Seeds - 1/2 tsp

Small Onion - 1, chopped

Curry Leaves - few

Preparation Method :

1. Heat a pan over low heat.

2. Add the fish pieces, onion, ginger, green chillies, malabar tamarind, red chilli powder, turmeric powder, coriander powder, black pepper powder and salt.

3. Pour 1/2 to 3/4 cup of water and cook for 5 to 10 minutes.

4. Add the ground paste and bring to a boil.

5. Remove from heat.

6. Heat oil for tempering and fry the mustard seeds till it splutters.

7. Add the remaining ingredients and fry till onions turn brown.

8. Pour the tempering into the curry.

9. Gently mix well and serve Hot with cooked rice.