7-8 fish fillets (mackarel or catfish or tilapia)
1 cup finely chopped onions
4 slit green chillis
1 1/2 tsp ginger garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 1/2 tsp red chilli powder
1/4 tsp turmeric powder
10-12 curry leaves
1 big lemon-sized tamarind pulp (soak tamarind in 1 1/2 cup of warm water and extract thick juice)
2 tbsp chopped fresh coriander leaves (optional)
salt to taste
1/2 cup oil
1/2 tsp mustard seeds
1/2 tsp mustard seeds
1/4 tsp methi seeds (fenugreek)
Preparation :
1. Heat oil in a wide vessel and add the mustard seeds and let them splutter.Add the methi seeds and let it brown. Add the curry leaves and stir for a few seconds.
2. Add the chopped onions and fry on medium heat till the onions turn transparent. Add ginger-garlic paste and fry for 3 mts. Add the turmeric pwd, coriander pwd, cumin pwd, red chilli pwd and salt and fry for a minute.
5. Now carefully place the fish pieces in the vessel and cook covered for 3 mts. Add the green chilis.
Preparation :
1. Heat oil in a wide vessel and add the mustard seeds and let them splutter.Add the methi seeds and let it brown. Add the curry leaves and stir for a few seconds.
2. Add the chopped onions and fry on medium heat till the onions turn transparent. Add ginger-garlic paste and fry for 3 mts. Add the turmeric pwd, coriander pwd, cumin pwd, red chilli pwd and salt and fry for a minute.
4. Add the tamarind extract and bring it to boil.
5. Now carefully place the fish pieces in the vessel and cook covered for 3 mts. Add the green chilis.
6. Turn the fish pieces over and cook. Cover and cook on low heat for 10 mts. Let the sauce thicken and till the oil separates or leaves.
* Adjust salt and garnish with chopped coriander leaves.
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