Ingredients:-
- Flying Fish - 4
- Shallots / Small onion, chopped- 8 to 10
- Green chilly- 3 nos
- Tomato, chopped - 1 nos
- Garlic pods, chopped - 8 nos
- Tamarind - a small lemon sized ball
- Chilli powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Turmeric powder - 1/4tsp
- Curry leaves- 10 to 15
- Cumin seeds - 1/2 spoon
- Fenugreek seeds - 1/2 spoon
- Mustard - 1/2 spoon
- Salt - 1/4 tsp
- Oil - 3 tsp
- Cumin Seeds - 1/2 tsp
- Fennel seeds- 1/2 tsp
- Grated coconut- 1 cup (1/2 of a coconut)
- Shallots / Small onion - 5
a) Remove the heads from the fish, clean the skin and wash them well and cut them into small pieces.
b)For coconut tamarind mixture:-
- Now in a blender, add cumin seeds, fennel seeds, grated coconut and shallots. Grind to fine paste with 3 tsp of water. Set aside.
- Soak tamarind in a cup of water for 15 to 20 minutes. After it gets soaked well, mash it with your fingers and extract the tamarind juice (discard the pulp) . Set aside.
- In a wide pan, add the tamarind juice, 3 cups of water, coconut paste, red chilli powder and coriander powder, turmeric powder , salt and mix well. set aside.
c) For the curry:-
1. In pan/wok, add oil, and when the oil is hot, add mustard seeds and let it splutter. Then add fenugreek seeds, curry leaves,chopped garlic, chopped onions,chopped green chilly, chopped tomato and saute well until the onions turn slightly brownish.
2. When they are soft , add coconut tamarind mixture and stir well.
3. Add the fish pieces and Cook in low flame for about 30 minutes until the curry becomes thick.
1. In pan/wok, add oil, and when the oil is hot, add mustard seeds and let it splutter. Then add fenugreek seeds, curry leaves,chopped garlic, chopped onions,chopped green chilly, chopped tomato and saute well until the onions turn slightly brownish.
3. Add the fish pieces and Cook in low flame for about 30 minutes until the curry becomes thick.
4. Switch off the flame and garnish with curry leaves/ coriander leaves.
