Chettinad fish curry

Ingredients

• Kingfish -250 grams (clean and cut into desired shape)
• Small onion -10 piece
• Tomato -2 (finely chopped)
• Garlic - 4 cloves
• Turmeric powder – 1/2 tsp
• Tamarind – 1 big gooseberry size
• Curry leaves – 1 sprig
• Oil – 1 tbsp

For seasoning:

• Mustard seeds - 1/2 tsp
• Fennel seeds (saunf) – 1/2 tsp
• Fenugreek seeds – 1/4 tsp

To dry roast and grind:

• Red chillies - 5
• Coriander seeds - 3 tsp
• Pepper -1/2 tsp
• Cumin seeds - 1/4 tsp
• Fennel seeds (saunf) – 1/4 tsp
• Cashew nut – 5
• Coconut – 3 table spoon

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Preparation

• Soak the tamarind in water in nearly 2 cups of water. After sometime squeeze and extract the juice and keep it aside.
  
  Take a kadai, add oil and season with mustard, fennel seeds, fenugreek seeds and curry leaves.
  
  Once it splutters, add chopped onion, tomato, minced garlic with little salt. Sauté them nicely till the tomato melts.
  
  After that add the dry roasted, ground spices, turmeric powder and tamarind water. Allow to boil till the raw smell goes; add fish, once the oil starts floating.
  
  Cover and simmer for 5 minutes; add few curry leaves before removing from the stove and close the lid to enhance the taste.
  
  Allow it to rest for some time.
  
  Serve hot with steamed white rice, idli or dosa.

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