Coconut (grated) – 1/4 cup
Pearl Onions – 4-5
Garlic Cloves – 3
Curry leaves – 4 leaves
Red chilly – 3
Cumin seeds – 1 tsp
Green chilly – 1
Coriander powder- 1 tbsp
Chilly powder – 1 tsp
Turmeric powder – ¼ tsp
Tamarind juice – ¼ cup)
Tomato – 1 (diced or crushed)
Fish fillets -2 (cut into pieces)
Curry leaves – 4
Optional (Split drumstick or pieces of raw mango can be added along with fish fillets)
Salt – to taste
MAC Asafoetida powder – ¼ tsp
Fenugreek Seeds – ¼ tsp
Oil – 2 tbsp
Mustard – ¼ tsp
Cilantro /Coriander leaves – for garnish
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.
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.