Fish Curry

Ingredients:

Fish - 1/2 kg
Chilly (Red) - 20
Garlic -10 pods
Tomato chopped - 2 - 3 nos.
oil - 200 gms
Tamarind - size of a lime
Fenugreek - one tsp
Sombu or fennel - 1 tsp
Salt to taste

Method:

Clean the fish with rock salt and wash in fresh water three to four times. Crush the onion and garlic. Pour a little oil in a wide bottomed vessel and temper the sombu, fenugreek, partly crushed onion and garlic and chopped tomatoes. Soak tamarind in a little water and squeeze out the juice and mix it with chilli powder, coriander powder and salt to form a paste. Once the onion, garlic and tomatoes are soft, add the curry paste mixture, add 2 cups of water and allow the gravy to boil well. Put the fish pieces in the boiling gravy and turn off the flame after a quarter of an hour. The fish curry is ready. Serve with hot rice.

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