Fish Curry

Ingredients:

8 slices of firm fleshed Fish

10 cloves of Garlic (peeled and sliced)

15 sambar onions (shallots) peeled and halved

3 strands of curry leaves

2 Tomato (quartered)

4 Green chillies (slit)

5 Lady's finger (Cut into 1/2)

4 Small Brinjals (quartered)

1/2 small unripe mango (quartered)

1 small lime size tamarind ball

1/4 tsp Fenugreek seed

1/4 tsp Mustard seed

3 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

3 tbsp Gingerly oil

Salt to taste

For Grinding the Masala:

6 cloves of Garlic (peeled and sliced)

2 medium Onion (sliced)

1 Tomato (quartered)

1/8 tsp Fenugreek seeds

21/2 tbsp Coriander powder

1 strand of curry leaves

2 tbsp freshly grated coconut

Method:

• Prepare a mixture of 1 tbsp salt, 1 tsp tumeric powder and a small ball of tamarind in 3 cups of water. Soak the cleaned fish for about an hour in the mixture.
• Saute all the ingredients given under the masala in a low flame and cool it completely before grinding it into a fine paste.
• Heat 1 tbsp oil in a wok and saute the lady's fingers till half cooked. Keep aside.
• Soak the tamarind in a cup of water and strain the water.
• Heat the remaining oil in a wok and add the fenugreek, mustard, garlic, onion, curry leaves and chillies. Stir fry for 2 mins.
• Then add the grinded masala together with the special masala powder. Fry till the oil separates from the masala. Keep on low flame.
• Now add the tomato and brinjal. Fry for few minutes. Add the strained tamarind water, mango and salt and cover the wok.
• When it comes to boil, add the fish slices and the lady's fingers. Keep the wok covered.
• Fish curry is ready when the fish is cooked and the oil comes on top of the wok.