SRI LANKAN STYLE FISH CURRY

Ingredients

Mackerels /Any firm white fish (scaled and cleaned) 500g

Tomatoes (medium) 2 (chopped)

Onion 1 Large (Sliced)

Curry Leaves 1 Sprig

Garlic 5 cloves (sliced)

Green chili 2

Coriander leaves 1 small bunch (chopped)

Chili Powder 2 TSP or adjust according to taste

Turmeric Powder 1 TSP

Coriander Powder 2 TSP

Coconut cream/Coconut Milk 2TBS/ 100ml

Salt 1 TSP or to taste

Tamarind pulp 1 TBS

Water 3 Cups

Gingelly Oil 3 TBS

To Temper

Cinnamon Stick 1 Inch

Mustard Seeds 1 TSP

Fenugreek Seeds 2 TSP

Fennel seeds 1 TSP

Peppercorns 2

 Method

Wash the fish well under the running water and drain them well in a colander.
Put in a bowl and sprinkle with ½ teaspoon salt and ½ teaspoon of the turmeric. Set aside for 5 minutes.
Place a medium size sauté pan over medium heat and add the oil.
Add the mustard seeds, fenugreek, fennel, pepper corns, curry leaves and cinnamon stick. Sauté for 30 seconds.
Add the garlic, green chili and onion and sauté for 4 minutes or until the onion is translucent.
Add the sliced tomatoes and sauté for 2 minutes.
And the chili powder, coriander powder, cumin powder and salt, stir well.
Add 3 cups of water and cook for 3 minutes.
Add the tamarind pulp and stir well.