Fish Curry with Coconut | மீன் குழம்பு

This curry is quick, simple and tastes great.This tamarind-tangy curry makes for a perfect lunch or dinner.This is a basic fish curry recipe, but the coconut milk flavour takes it to another level.This curry tastes great with Rice,Idli,Dosa. I usually prepare fish curry atleast 3 - 4 hrs before serving,this is because the fish absorbs the spices and tanginess and tastes great.

Prep Time:10 mins
Cook time:20 mins
Serves: 3 -4

Ingredients:

• 1/2 kg fish fillets
• 1 onion, medium size
• 1 tomato,medium size
• Tamarind - 1 big lemon sized tightly packed
• 5 - 6  garlic cloves
• 1/2 tsp turmeric powder
• 2 tsp chilli powder
• 2 tsp coriander powder
• 1 cup coconut milk
• Coriander leaves
• Salt to taste

To temper:

• 1 tsp Mustard
• 1/4 tsp Fenugreek
• 1/4 tsp Fennel seeds
• 2 tbsp Vegetable oil
• Curry leaves few

Method:

• Soak the tamarind in 1 cup of water for 30 mins. mash, strain and extract the tamarind pulp and keep it aside.
• Crush the onion,garlic,tomato in the mixer jar.
• Wash the fish and keep it aside.
• Heat a kadai with oil. When the oil is heated, add the items to temper.
• Add the crushed onion,garlic and tomato paste and saute for 3 minutes, stirring frequently. Add the masalas,salt and stir to cook for 2 minutes.
• Pour in the tamarind pulp and the water and allow it to boil in medium flame, until the raw smell goes off.It takes around 10 mins
• Lower the flame,now add the coconut milk and the fish and cook for 5 minutes or so, until the fish is cooked through.
• Garnish with Coriander leaves and Curry leaves.
• Close the lid and remove from fire.