Fish Curry - Version 3

FISH CURRY - VERSION - 3 

Ingredients:

tuna fish - 1/2 kg

onions - 2 (chopped)

tomatoes - 2

green chilies - 2 

tamarind - size of a lemon

ginger garlic paste - 1 tsp 

corriander leaves - 1 cup

sambar powder - 1 tsp

salt to taste

coconut - 1/2 cup (grated)

oil - to taste

turmeric powder - 1/4 tsp

mustard seeds - 1 tsp

Method:

- grind tomato and corriander leaves to a fine paste

- in a pan add oil, add mustard seeds and curry leaves

- add onions and green chillies

- fry till  they are transparent

- add the ginger garlic paste and the ground paste

- fry til the oil oozes on top

- extract the tamarind juice

- to the juice mix salt, turmeric powder and sambar powder and mix well

- add tamarind juice to the cooked mixture and allow that to come to a nice boil

- add water if requireed

- mean while clean the fish and keep it aside

- also extract coconut milk and leave it aside

- now add coconut milk and bring it to a boil for a min

- add the fish slices and cover the pan 

- allow that to cook for 5- 7 mins on low flame

- turn off the stove allow that to rest for 2 hrs before serving.