COCONUT MILK FISH CURRY/THENGGAI PAAL MEEN KULAMBU

INGREDIENTS :

Fish – 500 g
Ginger -Garlic paste – 1 tsp

Mango – 1 small

Onion (small) – 1 cup

Curry leaves,coriander leaves

Chilli powder – 2 tsp

Turmeric powder – ½ tsp

Jeera powder - 1 tsp each

Fennel seeds +Methi seeds powder - 1 tsp

Mustard,Jeera  - 1/ 2 tsp (for tempering)

Salt to taste.

Fish Masala powder - 1 tsp(optional)

Coconut milk - 1 1/2 cup
Tomato - 1

Green chillies - 3

Tamarind juice - 1/4 cup

Note:

Marinante fish pieces with a spoon of turmeric powder,salt and little of lemon juice for minimum 20 minutes.

METHOD OF PREPARATION:

1) Heat oil in a kadai.Add Mustard seeds,Jeera.When it splutters,add curry leaves and split chillies.

2) Add add chopped onion, tomatoes and fry till tender.

3) Then add chopped mango.Fry them till mango becomes tender.

4) Add all spice powders and salt. Saute till the raw smell leaves.

5) Then add coconut milk ,tamarind juice and all the powders with little of water.Allow to boil till the raw smell leaves.Add salt.Allow it boil for 3 minutes.

6) Add crushed ginger and garlic.

7) Add fish to the mixture and boil them in slow flame.Cover with a lid.Turn off the flame when oil separates.

Garnish with coriander leaves.Serve hot with rice

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