Preparation Time : 10 mins

Cooking Time : 25 mins

Recipe Cuisine: South Indian

Ingredients:

Fish (tilapia)- 5 pieces
Turmeric powder – a generous pinch
Salt as per required

Fish masala: (saute it & grind)

Oil – 1 tsp
Fenugreek seed – 1 tsp
Fennel seeds – 1 tsp
dry Chili – 5 to 6
dry whole Coriander seeds – 1 tbsp
Coconut – ¼ cup
garlic – 6 pearls
Tomato – 1 chopped roughly (medium size)
Large Onion – ½ chopped roughly
Small Onion – 6
Tamarind – lemon sized

Tempering:

Oil – 2 tbsp
fenugreek seeds – ½ tsp
Mustard seeds – ½ tsp
Small Onion – 10 (cut into half)
Ginger&garlic – 1 tbsp (chopped finely)
Tomato – 1 (medium sized chopped finely)

Garnishing:

coriander leaves – 1/4 chopped
mint & curry leaves – generous amount (optional)

Method:

1. In a teaspoon of oil saute the ingredients given under “fish masala” till the raw flavor goes off and grind it into paste adding little amount of water and keep it aside.

2. In the same pan add 2 tablespoon of oil and start to tempering with mustard, fenugreek seeds and curry leaves, now add ginger & garlic chopped and saute it for 2 minutes till the raw flavor goes off .

3. After that add pearl onions cut into half, saute it for a minute and now add the finely chopped tomatoes after it woes out the moisture, add the fish masala paste and saute it for 2 more minutes.

4. Add enough water to boil it for 10 more minutes till the raw smell goes off . After that add washed fish and Sim it for 5 more minutes and switched off the flame and garnish with chopped coriander, mint and curry leaves.

5. Serve it hot and enjoy your spicy fish curry

   Hints:

   To get rid of fishy smell wash the fish in the fresh cold water and add some turmeric powder and keep it in fridge for 5 minutes, before cooking by using tissue paper remove the moisture from the fish, and add little oil to the pan to fry the fish for a minute and remove the skin (depends on the type of fish).