Fish Gravy
By: Shabitha Karthikeyan
Published: Wednesday, April 28, 2010 - 6:54pm

Ingredients




Fish - Suitable for gravy

small Onion - 20 nos
Tomato - 2 nos

Ginger - 2 pieces

Garlic pods - 10 nos

teaspoon Chilly Powder - 1 ½
teaspoon Turmeric Powder - ½
teaspoon Coriander Powder - 2
teaspoon Tamarind paste - 1
teaspoon Fenugreek - ½
teaspoon Mustard - ½
Asafoetida - a pinch

cup Coconut milk - ½
Coriander leaves

Curry leaves

Salt - for taste

teaspoon Gingely Oil - 4

Preparation

1 Finely chop small onion and tomato. 2 Chop and crush garlic and ginger. 3 Place kadai, pour oil, add mustard, fenugreek, asafoetida in medium flame. 4 Add ginger,garlic, and saute in low flame until the mix turns golden brown. 5 Add onion and curry leaves and saute until onion turns translucent. 6 Add the chopped tomato saute well until comes oil separates. 7 Add chilly powder,turmeric powder,coriander powder, salt and saute well. 8 Add tamarind, required water and allow it to boil until raw smell goes away. 9 Add coconut milk, allow it to boil for 5 min. 10 Add fish allow it to boil for around 15 min until oil comes out in closed state. 11 Garnish with finely chopped coriander leaves and serve hot with rice.

About


This is a spicy fish gravy cooked with Indian spices. It would be great to have the gravy after 2 or 3 hrs after preparing it. The fish would have soaked well in the gravy and will taste great !!!