Fish curry with white radish

Main Dish

4 servings

Easy

1 h 5 m

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Black pomfret and radish soaked up in thick spicy tangy gravy.

Ingredients

• 1 medium size black pomfret (de-gut, rinsed and cut into pieces)
• 1/2 white radish (remove skin and cut into pieces)
• 1 tomato (cut into 8 pieces)
• 1 1/2 tbsp tamarind/assam juice
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 3 sprigs curry leaves
• 1/4 cup oil
• Salt for taste

For curry paste :

• 1 tbsp fish curry powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp fennel powder
• 1/2 tsp white pepper powder
• 1 tsp turmeric/kunyit powder
• 1 tbsp onion paste
• 1 tsp garlic paste
• 1 tsp ginger paste (Mix these ingredients with some water for a thick paste)

Preparation

• Heat oil and when heated, splatter mustard and fennel seeds. Put in curry paste.
  Cook over low heat till aromatic and oil splits.
  Add tomato, radish, and curry leaves.
• Season with salt.
  Pour in 1/2 liter water and tamarind juice.
  Stir and cook till heated through.
• Gently drop in fish, stir and let it cook.
  Remove from heat.

Nava-k

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