- Fast cooking fish like the Seer used here. About 600 gms.
- 1 Medium onion, chopped up.
- 1 teaspoon of chopped ginger.
- 5 Large green chilies, the ones we use for making Mirchi Bajji. You can also use capsicum if you want.
- 2 tomatoes chopped up.
- A fistful of chopped curry leaves.
- 100 ml of coconut milk.
- 2 cm diameter ball of tamarind soaked in 100 ml of hot water.
- 1 teaspoon of red chilly powder.
- 2 teaspoons of coriander powder.
- 1/2 teaspoon of turmeric.
Heat some coconut oil and saute the onions, curry leaves, chilly and ginger. Once the raw smell is gone, add the chilly powder, coriander powder and turmeric. You can use regular green chilies instead of the red chilly powder and large chilies but the color will not be the same.
When the masala is all mixed well and the raw edge from the chilly powder is gone, add the coconut milk, strained tamarind water and tomato. Mix and without waiting for it to boil, add the fish pieces. The amount of liquid is already low, so there is no reason to lose it as vapor and then add plain water.
Cook covered for about 15 mins on the lowest heat. Open and turn around the fish pieces. Cook covered for another 10 mins or till the fish is fully cooked.
You can reduce the consistency of the gravy but keeping it a little wet makes it easy to mix with rice.