I found this fish gravy when I was surfing the net. This was a different variation of fish gravy from the one I usually make and wanted to try it. It did come out well and taste good.
Ingredients:
Fish
Pearl Onions/ Shallots - 10 (diced)
Tamarind - a lemon size ball (Soak tamarind in hot water and extract tamarind juice and discard the pulp)
Curry leaves - 3 or 4 leaves
Turmeric powder - 1/4 tbsp
Chilly powder - 1/2 tbsp
Coriander powder - 1 tbsp
Fenugreek / Vendhayam - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Oil
Salt to taste
To Grind:
Onion - 1 (chopped)
Tomato - 1 (chopped)
Green chilli - 2
Garlic - 5 cloves
Grated coconut - 1/3 cup
Cumin seeds (Jeera) - 1 tbsp
Grind the above to a smooth paste.
Method:
Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add vendhayam , curry leaves.
Now add pearl onions and saute till the onions become translucent.
Add the ground paste and saute well.
Add salt and allow to cook until the raw smell goes off and the oil separates with frequent stirring.
Now add turmeric powder, chilli powder, coriander powder and saute well for a minute.
Add the tamarind juice, half cup water and allow to boil for 10 minutes with a closed lid.
Now add the fish and allow the fish to cook for about 5 minutes.
