INGREDIENT

Fish – 250 gms
Tamarind – 1 small lemon size
Small onions – 50 gms
Tomato – 2
Red chilly powder – ½ tsp
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Sambar powder – 5 tsps
Fennel seeds (sombu) – ½ tsp
Garlic – 1
Ginger – 2 inch piece
Curry leaves – few
Coriander leaves - little
Mustard seeds – ½ tsp
Cumin – ½ tsp
Pepper – ¼ tsp
Fenugreek – ¼ tsp
Sesame oil – 2 tbs
Salt to taste


METHOD

Wash the fish and add little turmeric powder and keep aside.
Soak the tamarind in a cup of water.
Peel the skin of the small onion and garlic.
Grind onion, garlic, ginger, cumin and little coriander leaves into a rough paste.
Cut tomato into small pieces.
Heat oil in a wok, add fennel seeds, mustard seeds, cumin, pepper, fenugreek, curry leaves and the onion paste. Sauté for a min.
Add the tomatoes and sauté for a min.
Now add the tamarind water to the quantity of gravy you want.
Add red chilly, coriander, turmeric, sambar powder and salt
Boil the gravy for 10 to 15 mins, till the gravy is thick and the raw smell is gone.
Now add the fish and cook for 5 mins is low flame.
Garnish with coriander leaves and serve.