Fish (Vanjaram/King fish) – 1 kg
Onion – 2 large Finely chopped
Green chillis – 3 slit
Curry Leaves – 1 sprig
Ginger garlic Paste – 1 tbsp
Thick Tamarind pulp – 1 cup
Methi seeds – 1/2tsp
Jeera (cumin) – 1/2tsp
Mustard – 1/2 tsp
Coriander seeds – 1/2 tap
Red chillis – 4-5
Oil – 3 tbsps
Fresh coriander – 1tbsp chopped
1.Heat pan on medium heat add oil and add onions,fry till transluscent then add ginger garlic paste fry till brown.
2.In the small mixer jar take methi,jeera,coriander,mustard and dry chillis and blend into smooth powder.
3.Now add this powder masala,salt, turmeric powder and fry 2-3 mins on low heat,then add curry leaves,slit green chilis and tamarind pulp stir well.
4.Add 2-3 cups of water and bring to a boil.
5.When the gravy starts to boil add cleaned and washed fish pieces let it cook in the open pan for 5-7 mins on medium heat.
6.Now cover the pan and lower the heat add chopped fresh coriander keep for another 2-3 mins,turn of the heat.
7.Let it cool then remove into a serving shallow dish serve with hot steamed rice.
By Kezia Mary.