Ingredients: (Serves 5 - 6) :
Fish -- 1 lb
Onions/Shallots -- ½ cup chopped(I always prefer shallots)
Garlic -- 3 - 4 big cloves
Ginger -- 1 big piece
Green chillies -- 3 - 4
Tomato -- 1 medium
Turmeric powder -- ¼ tsp
Chilly powder -- 2 tsp
Kokum/Kudampuli/Tamarind -- 3 - 4 small pieces / one gooseberry sized ball
Curry leaves -- For garnishing
Oil -- 2 tbsp (Preferably coconut oil)
Salt -- to taste
Preparation of Fish Curry:
Soak the kudam puli / tamarind in 2 cups of water. Clean the fish, cut into small pieces and keep it aside.
If using tamarind, extract the juice and keep it aside.
Take a clay pot and add the finely chopped shallots,ginger,garlic,green chillies, tomato, turmeric powder, chilly powder, salt, kudampuli and coconut oil.
Mix it well, preferably with hand, so that they are well mixed. Add the water in which the puli was soaked or If using tamarind, add the extracted juice. Keep it on a low flame and let it boil. Once boiled, let it simmer until the gravy is slightly thick.
Add the fish pieces and let it cook until done. Garnish with curry leaves and close it with a lid.
Serve hot with rice.
Recipe Courtesy: Amma