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Ingredients:
2 lbs - fish, sliced and cleaned (preferably fresh boston/spanish mackerel)
1 - onion, sliced
4 - green chillies, slit and deseeded
1 can - coconut milk
2 tablespoon - oil
1 cup - water
2 tbsp - coriander powder
1 tbsp - red chilly powder
1/2 cup - tamarind
1 tbsp - turmeric powder
12 tablespoon - water
6 to 7 - curry leaves (optional)
salt to taste
Rub the fish slices with some salt and a pinch of turmeric powder.
Keep aside for 5 minutes.
Wash well and drain.
Heat the oil in a heavy-bottomed pan and saute the onions and chillies on medium heat for about 5 minutes or till the onions are golden brown.
Add 1 tbsp red chilly powder, 2 tbsp coriander powder and 1 tbsp turmeric powder.
Fry it briefly.
Dissolve a piece of tamarind in water and add it to the above mix.
Add the coconut milk and water.
Bring to a boil.
Add the fish, curry leaves and salt.
Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked.
2 lbs - fish, sliced and cleaned (preferably fresh boston/spanish mackerel)
1 - onion, sliced
4 - green chillies, slit and deseeded
1 can - coconut milk
2 tablespoon - oil
1 cup - water
2 tbsp - coriander powder
1 tbsp - red chilly powder
1/2 cup - tamarind
1 tbsp - turmeric powder
12 tablespoon - water
6 to 7 - curry leaves (optional)
salt to taste
Rub the fish slices with some salt and a pinch of turmeric powder.
Keep aside for 5 minutes.
Wash well and drain.
Heat the oil in a heavy-bottomed pan and saute the onions and chillies on medium heat for about 5 minutes or till the onions are golden brown.
Add 1 tbsp red chilly powder, 2 tbsp coriander powder and 1 tbsp turmeric powder.
Fry it briefly.
Dissolve a piece of tamarind in water and add it to the above mix.
Add the coconut milk and water.
Bring to a boil.
Add the fish, curry leaves and salt.
Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked.
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