TANGY FISH CURRY

 Fish curry

6 pieces of any fish – marinate with salt and turmeric. But if the fish is fresh, then just wash the fish and keep it aside.

 Soak a big coin-sized tamrind / 5-6 kokum in hot water

Soak Dessicated coconut   -3 table spoons in hot water/coconut milk ¼ th cup

 

Chop Potatoes – 2 in 8 pieces, soak it in water to remove the starch

2 stems of Coriander Leaves

 For boiling

1 – big onion

2- tomatoes

6- big garlic

½ inch ginger

2- green chillw

 

For roasting

1 ½ teaspoon – coriander

½ teaspoon jeeera

1 teaspoon – saunf

4/5 peppercorns

1 elaichi

1 bay leaf

5 red chillies

2. cloves

1 teaspoon poppy seeds ( optional)

 

Take 1 big cup of water to boil. Cut onion, tomaotoes in 2 halves and put the rest of the above ingredients in boiling water . Boil the above for 3 to 5 mins ( check if they have softened )  –DO NOT THROW THE BOILED WATER. Remove the ingredients and  cool them. Remove the tomato skin and grind the boiled and roasted ingredients  along with  2 stems and  coriander leaves

Take a kadhai, put the paste and add the Boiled ingrdients water and Washed grinder water( 1.5 cups ), Chopped potatoes,  tamrind pulp,  salt as per taste and put it to simmer for 5 mins, After 5 mins  check if the potatoes are done, if done add the fish pieces, put it on simmer for3 to 4  mins add the dessicated cocnit mixture/coconut milk. Ensure when u put coconut milk, DO NOT BOIL THE CURRY,  just heat it on medium to low flame for 3 to 4  mins  , check salt if needed, add a lil more. Add additional chopped  coriander leaves ( optional)

If you want to shallow fry ur fish, then shallow fry it when ur ingredients are cooling. YOU WILL SAVE TIME