South Indian Fish Curry

This is yet another lovely,simple dish bursting with flavors.Spicy,salty and funky ,it has ll the flavors you'd except from a curry and the fish steaks being the star. Adding to this the color of the fish curry is just amazing. The spice blend is flawless and packs just the right amount of punch, and the use of coconut milk is canny indeed, lending the dish a wonderful richness and complexity. Serve with some brown rice and you would go a little more than crazy with delicious results. Well if you are a vegetarian ,just go with the same procedure and add vegetables of your choice instead of the fish. 

Ingredients:

• 500 gms of fish fillet (any fish of your choice)
• 2 small tomatoes
• 8 to 10 shallots finely chopped
• 2 tsp Ginger Garlic paste
• 1 green chilli
• 1/2 tsp red chilly powder
• 1/2 tsp black pepper powder
• 2 tbsp coriander powder
• 2 tsp tamarind pulp or 2 tsp Lemon Juice
• 1 tsp Turmeric powder
• 1 cup of coconut milk

For Tempering:

• 4 tbsp Coconut Oil or vegetable oil
• 1 tsp Mustard Seeds
• 6 to 8 curry leaves
• 1 tsp shallots finely chopped
• 1/2 tsp fenugreek seeds

Method:

Wash the fish thoroughly and cut into 2" pieces .In a large skillet heat oil for tempering and add the mustard seed. Once the seeds are popped add the fenugreek seed and the curry leaves. saute them for a few seconds and add the shallots . saute them well until they are transparent and cooked.

Finely chop the tomatoes,green chillies and the rest of the dry ingredients.Fry them well . Now add 2 cups of water,tamarind paste and add the fish .Simmer the fish until cooked and the gravy is slightly thick. Now add the coconut milk and let it simmer for about 3 to 4  minutes. Make sure not to over cook the fish.

Garnish with cariander leaves and serve hot with steamed rice.