Ingredients

Cleaned Fish pieces-4 cut into medium sized round pieces

lemon juice-1tsp

Ginger-very small piece (minced )

Garlic-10 cloves( minced )

Tomato-2 med chopped

Tamarind-lemon size

Mustard seeds-1/4tsp

Small onion -20-25(chopped)

Coriander powder-11/2tsp

Kashmiri chilly powder-21/2tsp

Turmeric powder-1/2tsp

Fenugreek seeds-10

Roasted jeera powder-one pinch

Roasted fenugreek powder-one pinch

Method

Marinate the fish with 1tsp chilly powder,turmeric powder ,salt , lemon juice and keep it aside for 2 hours .

Heat oil in a kadai .Splutter  mustard seeds,fenugreek seeds and curry leaves .Now add chopped small onion ,ginger ,garlic and saute till the raw smell goes ..Now add chilly powder (2tsp or according to ur taste ),coriander powder and saute for 1 minute in low flame .Add tomato pieces into this and saute till its cooked ..Add the tamarind water (soak tamarind in 3 cups of  warm water  for 10 minutes and drain the water ) and  salt .Boil the mixture .Now  cook it for about 15 minutes in low flame. Add the fish pieces  one by one .Just rotate the kadai slowly .Close the kadai and cook the fish for 10 minutes in low flame .Open the kadai and increase the flame and cook for another 5 minutes .By that time u will get semi medium gravy ..Now remove from the fire ..Sprinkle jeera powder and fenugreek powder .(If u want u can increase amount of powders ).let the curry cool down and serve with rice

Click the link below to view the printable version

chettinad-fish-curry

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Veena