The older the wine, the better it tastes. Same could be told about fish curry. It tastes heavenly the next day than the day it is made. That's why I always make sure I make this atleast 12 hours before serving. All the flavors seep into the fish well.
Ingredients:
Fish - 1 (I used one big trout - cleaned and cut into 5 or 6 pieces)
Tamarind paste - 2 tbspns
Onion - 1/2
Salt
Curry leaves
Oil - 3 or 4 tbspn
Sesame Oil - 1 tbspn (optional)
Grind :
Onion - 1/2
Tomato - 1
Chilli powder - 1 tbpn
Dhaniya powder - 1 1/2 tbspn
Coconut - fresh - little
Garlic
Pepper - 5
Cumin - 1/2 tspn
Method:
Heat a pan, add your usual cooking oil. When the oil is heated up, add mustard seeds, cumin seeds. Then add chopped onions and fry for 4 mins. Add the masala paste and fry till the oil comes out. This may take some time. Meanwhile, mix the tamarind paste in 2 cups of water. (Alternately, you could soak lemon sized tamarind in water and extract the juice.) Now add the tamarind water, add turmeric and salt. Let it come to a boil and
let it thicken. Now add the fish pieces and very gently try to move around and accomodate all the pieces so that they all get soaked in the curry. Close the lid and let it cook for 6 to 7 minutes. Check if the fish is cooked and take it off the fire. Let the curry rest well before serving. Enjoy it with rice.
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