6-7 fishes cut into 20 pieces (approximately 3kg)
½ cup cooking oil
3 medium sized onions (about 2 cups finely chopped)
Salt to taste
1 ½ tea spoon ginger & garlic paste
1 tea spoon mustard seeds
½ tea spoon cumin seeds
¼ tea spoon methi seeds (fenugreek seeds)
15 - 20 curry leaves
1 tea spoon cumin powder
3 tea spoon coriander powder
½ tea spoon turmeric powder
4 table spoon chilli powder
2 large lemon size tamarind (Soak in 2 cups of warm water and extract juice out of it))
10 green chillies (slit into halves)
4-5 table spoon freshly chopped coriander for garnish
Heat 4 -5 table spoon of oil in a deep and wide bottomed pan. On medium flame, add chopped onions, salt, and fry for 5 to 8 minutes or till the onions turn soft.
Add ginger & garlic paste and fry for another 3 minutes till the raw smell disappears. Turn off the flame. Allow to cool, grind it to smooth paste and set aside.
In another pan, heat 1 tbsp of oil, gently place the fish pieces beside each other and fry just for 1 minute on both sides till the pieces turn to white in color.
This would help the fish to hold its shape while cooking in the gravy. Turn off the flame. Gently lift each piece, arrange them in a plate and set aside.
Heat remaining oil in a pan, on low flame, add mustard seeds, cumin seeds and let them crackle. Add methi seeds and fry till brown. Add curry leaves and fry for few seconds.
Add the onion paste, cumin powder, coriander powder, turmeric, chilli powder and fry for a minute on low flame.
Add the extracted tamarind juice without pulp, increase the flame to high and bring it to a good boil. Add slit green chillies.
Let it cook on high flame till the froth on top disappears, and oil starts separating on top of the gravy(about 10 minutes).
Taste the gravy and adjust salt, chilli powder or tamarind juice if required. (If adding more tamarind juice allow to cook for a while till the rawness disappears.)
Gently place the fried fish pieces in the pan, cook covered for 10 minutes on low flame till the gravy thickens.
Add freshly chopped coriander leaves. Turn off the flame and let it stand for atleast 2 hours allowing the spices and tamarind juice to be absorbed by the fish before serving.
It can be a perfect lunch or dinner for at least 4 people.
Now, it's ready to serve with steamed rice!
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