Fish and Okra in Dark Onion Tamarid Gravy.
Fish – Any Fresh and firm fish -7-8 pieces
White onion – 2 large finely chopped
Tomato – 1 large finely chopped
Curry Leaves – few
Green chili – 4 slit
Okra (Bendakai) – 10 small and whole edges removed
Ginger garlic paste – 2 tbsps
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Salt – as per taste
Tamarind – of 1 lemon size extract pulp
Oil – 3 tbsp
Fresh coriander – few sprigs chopped
Clean and wash fish pieces and keep covered.
Heat a large wok and add oil ,then add the chopped onion and fry well till light brown,now add the ginger garlic paste and fry well till both becomes almost dark brown but not burnt….
Lower heat and add the powder spices and give it a stir and add chopped tomatoes,salt and little water and cover the wok for 3 mins.
As the tomato softens ,mix well and pour the tamarind pulp, and water about 3 cups and bring to boil,as the gravy boils drop the fish pieces,groon chili,curry leaves and okra whole ad cover cook for 5-8 mins.You get a nice aroma of chili and okra as it boils and blends with fish….Need to try to get to smell this flavour…
Turn of heat and sprinkle fresh coriander.
Serve with Hot Rice.
By Kezia Mary.