Fish Curry With Roasted Coconut

Ingredients - 1

Coconut (grated) - 1/4 cup 

Pearl Onions - 4-5

Garlic Cloves - 3 

Curry leaves - 4 leaves 

Red chilly - 3 

Cumin seeds - 1 tsp 

Ingredients - 2

Fish fillets -2 (cut into pieces)

Tomato - 1 (diced or crushed) 

Tamarind juice - ¼ cup 

Turmeric powder - ¼ tsp 

Chilly powder - 1 tsp 

Coriander powder- 1 tbsp 

Curry leaves - 4 

Green chilly - 1 

Mustard - ¼ tsp 

Oil - 2 tbsp 

Fenugreek Seeds - ¼ tsp 

Asafoetida powder - ¼ tsp 

Salt - to taste

Cilantro /Coriander leaves - for garnish

Method

Take a skillet and heat some oil in it. Now fry all the ingredients from batch-1.

Once the aroma starts coming, remove it from fire and let it cool. After it cools, grind everything together with some water to form a very fine paste and keep aside. 

Now take a clay pot or deep vessel, heat some oil, splutter mustard, fenugreek seeds and curry leaves. 

Now add the tamarind juice,chilly powder, coriander powder, turmeric powder, tomatoes, salt, asafoetida powder along with the ground masala and bring it to a boil.

Add the fish fillets, cover and cook for 10 minutes on low-medium flame. The fish fillets are cooked when they become opaque and soft.

Garnish with fresh curry leaves, cilantro and split green chilly and serve hot.

Tips

Split drumstick and pieces of raw mango can be added along with fish fillets.

For increasing the flavor, let the fish curry simmer in a low flame for 15-20 minutes. Let it rest for 2 hours before serving. This will enable all the juices to be absorbed into the fish pieces.