- Fish(Pomfret/Avoli) - 1(1/2 kg)
- Small Onion/Shallots - 20 nos.
- Garlic - 10 cloves
- Ginger (chopped finely) - 3 inch+1 inch
- Fenugreek seeds/Uluva - 1/4 tspoon
- Curry leaves - 1 sprig
- Kudampuli/malabar tamarind (or)tamarind - 4 to 5 pieces (or)1 lemon size(soak in hot water and extract the juice)
- Salt - to taste
- Oil - 1+1 tspoon
- Chilly Powder - 2 tspoon
- Coriander Powder - 1&1/2 tspoon
- Turmeric Powder - 1/4 tspoon
(1) Wash and clean the fish. Chop it into medium slices.
(2) Peel the skin of shallots and chop ginger, garlic into cube shapes.
(3) Heat oil in a pan. Add garlic, ginger and saute for a minute. To this add shallots with little salt. Saute well so that the raw smell will leave. To this add fenugreek seeds and curry leaves. Saute everything so that color of onion, garlic will change and it will emanates a nice flavor. Now switch off the flame and allow to cool.
(4) Once it is cooled down grind it in a mixer to a fine paste by sprinkling little water to it. Keep it aside.
(5) Heat oil in an earthen bowl. To this add 1 inch piece of ginger and saute well. Now add ground paste. To this add chilly, coriander and turmeric powder. Mix well so that the raw smell of masalas will goes off. Now pour 3/4 cup of water to it. Mix once.
(6) Add salt and malabar tamarind (or tamarind juice). Mix and make a salt test. To this add fish pieces. Let it boil for another 15 to 20 minutes. Fish will be now completely cooked and you will find the curry dried up.
(7) At the last minute heat oil in a pan and season with the ingredients shown under "for seasoning" heading. Pour it to the curry (you can do the seasoning before adding the ground paste too) Close the vessel with a lid for 10 minutes before serving. Yummy fish curry is now ready.