Tomato Garlic Fish Curry

Tomato Garlic Fish Curry - Poornima Porchelvan

Ingredients:Fish - 8 to 10 medium sized pieces (with less bones)
Tomato - 3 medium sized
Tamarind - 1 small gooseberry size
Garlic - 10 cloves (chopped)
Green chillies - 2
Kasuri methi / Dried fenugreek leaves - 1 tbsp
Kashmiri redchilli powder - 1 ½ tsp
Corriander powder - 1 tsp
Turmeric powder - ½ tsp
Fenugreek seeds - 1 tsp
Cashew nuts - 7 to 8 no.
Oil - 1 to 2 tbsp
Salt - to taste


Directions:Clean the fish and keep aside.
Boil tomato and cashew nut in water until tomato becomes soft. After it cools down, peel the skin of the tomatoes and grind it along with cashew nuts to a smooth paste. Keep aside.
Soak the tamarind in a cup of water. Extract the juice and keep aside.
Take a wide kadai; add oil and season with fenugreek seeds.
Once it splutters, add tomato cashew puree, splitted green chilles, all spice powders and tamarind extract. Allow to boil till the raw smell goes; once oil leaves the sides of the pan, add chopped garlic, salt and fish.
Cover and simmer for 5 minutes or until fish is tender.
Then add kasurimethi and give it a thorough mix (be careful not to break the fish). 

Switch off the gas; close with the lid to enhance the taste and allow it to rest for some time .
Serve hot.


Note:Adjust the water quantity and spice level according to your taste.
Chop garlic into bite sized pieces.
King fish or any fish with less bones / fish fillets are suitable for this gravy.
You can also substitute almonds for cashew nuts. If you are using almonds; soak in warm water, peel the skin and use.