Fish curry (with coconut)

Fish curry is a popular traditional South Indian recipe.  I posted Fish curry without coconut earlier and this is the version of Fish curry with coconut. Fish curry tastes better the next day.  Fish curry goes well with rice, Idli (Rice cake) and dosa. You can use any fish of your choice (Cat fish, Red snapper, King Mackerel). Enjoy!

Ingredients

Fish - 2-3 pounds
Onions - 2 medium
Garlic - 1-2
Tomato - 2 medium
Green chillies - 5
Tamarind - lemon size
Coconut - 1/2 cup
Turmeric powder - 1/2 tsp
Fenugreek - 1 tsp
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Salt
Curry leaves
Cilantro leaves

Dry roast and grind

Whole black pepper - 1 tsp
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Red chillies - 4-5

Coriander seeds - 11/2 tsp

Method

Soak tamarind in 2 cups of warm water and extract the juice. Roast red chili, Coriander seeds, Cumin seeds, Fennel seeds and pepper corns and grind them with coconut by adding little water.

Heat oil in a pan. When hot, add mustard, cumin, fennel seeds and fenugreek.  When the mustard sputters, add onion, garlic, green chillies and curry leaves. Let it fry till the onion turns golden brown. Add the tomatoes and let the tomatoes blend well with the onion.  Add salt, turmeric powder and fry for 3-4 minutes.

Add the tamarind juice. Mix gently and allow it to cook till the raw smell of the tamarind disappears. Add the coconut paste and let the gravy cook for 5-6 minutes.

Add the Fish and let the fish cook in the tamarind/tomato/onion/coconut sauce for 15-20 minutes.  Stir the mixture carefully without breaking the fish.  Garnish with Cilantro.