Fish Curry

This Fish curry is prepared with tamarind pulp, so it is called as Puli kozhambu. The tamarind pulp with all spices added to the curry gives a spicy and tangy taste. Fish curry can be prepared with all types of fishes like Tilapia, Cat fish etc. One secret of fish curry is, it taste really very good, when you eat this curry for next day. Fish is good source of omega-3 and vitamin A. So eating food is a healthy diet.

Ingredients:

• Fish Tilapia – 1pound
• Fenugreek Seeds: 1/4 tsp
• Green Chillies-2
• Onion (pearl)-10 or regular onion -1medium
• Tomatoes: 1 medium
• Garlic- 5
• Curry Leaves- 1spring
• Chili powder- 1/2 tsp (depending on spice level)
• Coriander Powder- 1/2 tsp
• Cumin Powder-1/4tsp
• Turmeric Powder-1/4 tsp
• Tamarind –medium lemon size
• Sesame oil- 3 tbsp
• Cilantro -garnishing

Method:

1. Wash and clean the fish. Cut them into pieces and keep it aside.
2. Take tamarind and soak it in a bowl of water for about ½ hour and extract juice from it.
3. Now cut the onion, tomato, green chillies, and garlic and keep it ready.
4. Now take a pan add 3 tbsp of sesame oil and add mustard to spultter.
5. Then add fenugreek seeds, garlic pods, curry leaves fry them for a minute.
6. Then add onion and green chillies sautee it very well.
7. Once the onion becomes translucent add the chopped tomatoes and cook it well.
8. Now add all the spices mentioned above and at last add the tamarind juice extract and bring it to boil, cook till the raw smell goes off.
9. Taste the salt and adjust according to it.
10. Finally add the fish and just lower the heat for 10 to 15 min maximum.
11. Garnish with cilantro.
12. Goes well with rice, dosa and idly etc..,

Notes:

Don’t try to mix the gravy after adding the fish, because after fish is cooked it becomes tenderer and will break.

Fish kozhambhu is one will become more taster when you eat on the next day.