Poricha Meen Kulambu / Fried Fish Curry

Ingredients :-

1. Fish - 1 Lb

2. Shallots - 25

3. Tomato - 2

4. Ginger Garlic Paste - 1 Tsp

5. Green Chili - 2

6. Tamarind - 1 Lime size ball

7. Chili Pwd - 2 Tsp

8. Coriander Pwd - 3 Tbsp

9. Turmeric Pwd - 1/2 Tsp

10. Curry Leaves - Few

11. Coriander Leaves - 1/4 Cup

12. Coconut Milk - 1 Cup

13. Oil - 6 Tbsp

14. Lime Juice - 1Tsp

15. Mustard Seeds - 1/2 Tsp

16. Cumin seeds - 1/2 Tsp

17. Salt to taste.

Preparation Method :-

1. Wash the fish and drain all the water. Now add small amount of chili pwd, coriander pwd, turmeric pwd,lime juice, ginger garlic paste and salt to marinate the fish. Keep the marination for 30 minutes.

2. Pour a 3 tbsp of oil on the fry pan and let the oil get heat. Place the fish on the fry pan and turn the side appropriately so that they get cook equally on both the sides and crispy. Keep this fried fishes aside.

3. Soak the tamarind in warm water and extract the juice . Cut the shallots and tomatoes. Slit the green chilis.

4. Heat oil in a pan, add mustard seeds and let they splutter well, then add curry leaves, cumin seeds and onion. Fry for a few minutes till onion get golden brown, then add ginger garlic paste fry for 2 minutes.

5. Now add chopped tomatoes. Fry for a few minutes , then add green chili, chili pwd, coriander pwd, turmeric pwd, at this stage mix well and fry for a few minutes until raw smell goes off.

6. Now add enough of water and salt to dilute the Mixture and allow it to boil for 5 minutes.Then add tamarind juice, mix well and let it cook for 15 minutes.

7. Now add coconut milk, mix well and cook for 5 minutes. Then simmer the mixture for sometime until the consistency of the gravy is good enough (not too thin or not too thick). Now at this stage add the fried fish and cook for 2 minutes.

8. Serve the fish curry with rice or chapatti..............