FISH CURRY

PREPARATION TIME :30 min
SERVES: 3

INGREDIENTS
king fish / seer fish -1/2 kg
Shallots - 15
Coconut oil - 2 tbsp
Mustard - 1/2 tsp
Green chilli - 1
Chilli powder - 2 tsp
Coriander powder -1 tsp
Turmeric powder - 1tsp
Tamarind - lemon size
Fenugreek - 1/4 tsp
Cumin -1/4 tsp
Tomato - 1/2
Coconut grated- 1/2 cup
Curry leaves

Preparation

1. Clean the fish and keep aside. Soak the tamarind in some water and set aside 
2. In a clay pan , add coconut oil. When it is heated up add mustard.
3. Add powdered fenugreek and roast it in a medium heat. 
4. Add chopped shallots and saute for 5 min.Then add green chilli. 
5. Dry mix all the powder ( chilli,  coriander,  turmeric)  and set aside
6. Add tomatoes to the shallots and saute for a min. Add the dry power to the pan. Fry it at a low flame or it will burn
7. Add a little water and cover it and cook for 5 min. Add salt and tamarind water. Allow it to boil for 2 min. 
8. Grind the coconut and cumin to a very fine paste. Add the coconut paste now. Check for the taste and add a cup of water. Allow it to boil for a min.
9. Now add the fish and after this don't stir with a spoon just swirl the pan. Cover and cook
10. After 5 to 7 min open the clay pan and check the consistency. Switch off the flame. Add curry leaves. 
11. You can find the curry is still boiling  since it is a clay pot . Don't overcook as the fish will become rubbery. Serve it with rice,  tapioca,  chapathi etc