One dish which I always fail to get the exact taste of is my mom's fish curry... Almost everyone loves my mom's fish curry and all these years I have been trying to get the same taste like hers. But yesterday while I was talking to her I asked her the exact amount of ingredients thru video call (like a beginner) and here I am with the outcome jus as same as hers... Thanks, ma...
INGREDIENTS
Tamarind 50gms
Tomato 3 medium
Onions 2 medium
Curry leaves a hand full
Chilli powder 2 ½ tbsp(adjust to ur taste)
Corriander powder 2 ½ tbsp
Turmeric powder ½ tsp
Salt to taste
Fish of ur choice
To temper
Oil 4 tbsp
Mustard seeds 1/2 tbsp
Cumin seeds 1/4 tbsp
Fenugreek seeds 1/4
METHOD
Soak the tamarind and make2-litre extract from it and keep it aside.
Grind the tomato, onion and curry leaves in a blender and add it to the tamarind water.
Add the chilli powder, Coriander powder, turmeric and salt to the tamarind water and mix well.
Temper with the ingredients under "to temper" once done, add the tamarind juice mixture and let it boil, boil, boil till u see the traces of oil on the top and find the mixture extra thicker than your required consistency. (after adding fish the curry will become a little watery)
Now add the fish pieces and bring them to boil and switch off the heat.
NOTE:
This fish curry tastes great when cooked in a mud pot the previous day of consumption.
Serve with hot rice or idly or dosa
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