Pearl Spot(Karimeen)-2 medium size
Garlic-4 (each cut into 2 pieces)
Big onion-1 small(thinly sliced)
Green chilly-2 (slits)
Salt- to taste
Tomato-1 (medium pieces)
Curry leaves-2 springs
Clean and wash the fish thoroughly using lime juice and salt .
Keep aside .
Heat 2 tbsp of oil in a non stic pan .
Splutter mustard seeds and fenugreek.
Then lower the heat and add ginger and garlic .
Saute for a minute, add big onion , saute for 5 minutes .
Now add thinly sliced small onion and saute.
Then add tomato and cook for 5 minutes.
Add chilly powder,turmeric powder,and green chilly ,saute until the raw smell goes.
Then add tamarind and 1 cup of water along with salt and curry leaves .
Let it boil for few minutes .Finally add karimeen to this and cook for 7 minutes in each side in medium heat
Remove from the stove and keep this dish in the same pan .
Now heat 1 tbsp of oil in a pan ,splutter mustard seeds and curry leaves.Then stir fry 2 chopped small onion and add this seasoning to the curry ..Mix .
Close the pan with a lid and serve after cooling ..or the next day 🙂
Can change the amount of chilly and kudampuli according to ur convenience.