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
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.