Fish Curry(Chennai style)

Fish Curry "Traditional South Indian Curry"

Ingredients

Salmon or Tilapia Fillet  2 lbs

2 onions chopped fine

2 Tomatoes diced

1/2 Bell pepper(green) cubed

1/4  Green Mango (optional)

Lemon Juice 1 tsp

Salt to taste

Other Ingredients

Oil 1 laddles (approx)

Mustard seeds few

Fenugreek seeds few

Green Chili 3 slit 

Curry leaf few sprigs

Garlic sliced lengthwise 6 pods

Tamarind -1 lemon size ball soaked and  remove pulp 

Coconut milk 1/2 can(optional)

Chili powder-11/2 tsp

Turmeric 1/4 tsp

Coriander Powder 2 tsp

Jeera or Cumin powder 1/4 tsp

Sambar powder 2 tsp

Water -1 cup  or more Approx

*Add 2 tsp coconut oil or sesame  oil to flavor the curry at the very end 

Method

• Wash the fish, rinse with some turmeric and salt . Then marinate the fish with some lemon juice add salt.Keep aside.
• In a traditional kadai or a nonstick pot add oil add the mustard seed,fenugreek seed...once mustard crackles and the fenugreek gives an aroma, add the chopped onions and the sliced garlic to this and wait till the onions turn golden brown add curry leaves and slit green chili 
• Now add the tomatoes and the powders (Chili,Turmeric,Coriander Sambar powder and Jeera) add a tsp of water sauté now  add the mango and bell peppers to it, let it simmer in the tomato gravy for approx 10 min till the raw smell goes to this add  1 cup of water and let the gravy simmer and wait till it thickens, at this point add more water if needed
• Then add the fish pieces with the tamarind paste and cook for 8 to10 min on low flame...till the fish cooks and the oil separates.Finally add the coconut milk,curry leaf and coriander leaf.Fish curry is ready to serve with Plain white rice or with your favorite Indian bread.

OPTIONAL

* Fresh ground coconut can be used instead of coconut milk

Taking pulp out of fresh tamarind will also make a difference.