Ingredients

• 300 g - Seer Fish slices/ Pomfret slices (washed and sliced)
• 3 - Onions, chopped
• 4 - Tomatoes, chopped
• 3 - Green Chillies; slit length wise
• 1/2 bunch - coriander leaves
• 1 sprig - Curry Leaves
• 4 pods - Garlic
• 1/2 tsp - Ginger/Garlic paste
• 1/2 tsp each - Mustard / Fenugreek Seeds
• 8 tbsp - Oil
• 1.5 tsp - Chilli Powder
• 2 tsp - coriander Powder
• 1/4 tsp - Turmeric Powder
• Salt to taste
• 1/2 liter - Tamarind juice

How to Make Madras Fish Curry

• In a kadai or wok, heat the oil and add the mustard and fenugreek and wait till they splutter.
• Then add the garlic and the curry leaves. Add the onions and fry till transparent.
• Add ginger garlic paste and then add tomatoes. Fry nicely.
• Add the turmeric powder, chilly and coriander powder. Add the green chillies and coriander leaves.
• Fry well and when oil stands on top, add the tamarind juice and salt.
• Allow the gravy to boil for 10 minutes on sim and then add fish.
• Once fish is cooked remove and garnish with coriander leaves.
• Serve hot with rice.