Fish Curry in Tamarind Sauce - Step by Step Recipe

Serving for - 2-3

Recipe Source - vahrehvah.com

Ingredients

Fish - 4-5 pieces (I used Hilsa fish)

Onions - 3 (Sliced)

Dry grated coconut - 1/3 cup

Sesame seeds - 2 tbsp 

Cloves of garlic - 5 (finely chopped)

Mustard seeds - 1 tsp

Pinch of asafoetida

Turmeric powder - 1/2 tsp

Lemon juice - 1 tbsp

Curry leaves - 12-15

Red chili powder - 3/4 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Tamarind pulp - 2 tbsp (I used 1 tsp of tamarind paste concentrate)

Oil - 3 tbsp

Chopped cilantro (for garnishing)

Salt to taste

Procedure

• Apply some lemon juice and turmeric powder on fish pieces.

• Dry roast sesame seeds and coconut on low heat till they get slight brown color. Make sure you don't burn it. Take it aside.
• In same pan, heat 1 tbsp of oil and add sliced onions. Saute till onions turn slight brown in color. It may take around 6-8 minutes. Let it cool down little bit. Add into a blender along with roasted sesame seeds and coconut. Add 1/2 cup of water and make a smooth paste. Keep it aside.

• Heat 2 tbsp oil in a pan. Add mustard seeds, pinch of asafoetida, chopped garlic and curry leaves. Let them splutter. Add ground paste and cook for a minute. 

• Then add red chili powder, coriander powder, cumin powder, garam masala and salt to taste. Cook this mixture till oil starts to separate from spices. It may take around 5-6 minutes.
• Add 2 cups of water and bring it to boil. Add tamarind pulp (or tamarind paste concentrate) and mix well. 

• Then reduce the heat and add fish pieces. Let the fish cook on low heat for about 10 minutes. Switch off the heat and garnish with chopped cilantro.
• Serve hot with plain rice or roti.