Fish curry - Mix of Kerala and Tamil Nadu Styles

Ingredients:

Fish - 1/2 Kg (cleaned and washed) :- any kind that you like
Tamarind - 1 big lemon size (soaked in hot water for 15 minutes)
Curry vadam - 2 tbsp (optional)
Tomato - 1 big (diced)
Shallots / sambar onions - 1 cup (peeled and crushed)
Shallots / sambar onions - 1/4 cup (finely chopped into roundels)
Green chilies - 4 (slit)
Curry leaves - 2 sprigs
Coriander leaves - a fistful (roughly chopped)

Kerala-Tamil Nadu Fish curry

Garlic cloves - 5 (crushed with skin)
Black pepper - 1 tbsp (crushed)
Chili powder - 4 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Salt to taste
Cooking oil - 3 tbsp
Gingiley oil - 4 tbsp

Grind together to a fine paste:
Grated coconut - 1 cup
Ginger - 1 inch piece

Method of preparation:

1. Add some salt and turmeric power to the cleaned fish and keep aside.
2. Extract pulp from the soaked tamarind.
3. To the Tamarind pulp add tomatoes and crush well.
4. To this add crushed onion, green chilies, curry leaves, coriander leaves, chili power, coriander powder, turmeric powder, enough water and salt to taste.
5. Heat oil in a vessel or an earthen pot.
6. Add the curry vadam. Once they splutter add the prepared mixture and cook covered for 5 minutes.
7. Add the coconut paste and mix well.
8. Cook covered till the curry reduces a bit.
9. Add the fish pieces and cook covered till they are well cooked.
10. Pour one tbsp gingiley oil and crushed garlic and pepper and the roughly chopped coriander leaves and remove from fire.
11. Heat the remaining gingiley oil in a small kadai.
12. Add the finely chopped onion and fry till they are browned and nice aroma arises.
13. Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.

Happy cooking :)