FISH GRAVY MASALA

Why not make a fish curry the same way  I  make chicken curry ? So this is what I whipped up. And surprisingly! it turned out to be delicious.  Good with peas pulav , chappathi, appam, fried rice or as a curry with ordinary rice.

RECIPE

1. approximately 600 gms( I have used tilapia fish fillets)
2. 1 medium size onion ,  finely chopped
3. 2 medium size tomatoes, finely chopped
4. 5 tsp kashmiri chili powder
5. 3/4  tsp turmeric powder
6. 1 tsp coriander powder
7. 1 tsp garam masala
8. curry leaves
9. 1 tsp kasuri methi leaves (optional)
10. lemon sized wet tamarind soaked in water or 4 Tbsp. tamarind pulp
11.  salt to taste
12. 1 cup boiling  water
13. 1 Tbsp ginger garlic paste
14. 3 Tbsp oil

METHOD

• Wash and clean the fish. 
• In a saute pan (big enough to accomodate the whole curry) , saute chopped onoins and ginger - garlic paste in oil, until the raw smell goes away.
  

• Now add coriander powder, turmeric powder , chilly powder , give it a quick stir and add the chopped tomatoes.
  
  
  
  
• Keep it covered for 5 minutes on medium heat. Check after 5 minutes. The tomatoes have to be mushy. If not keep it another 5 minutes.
  

• Now add the fish pieces, squeezed and strained tamarind water and 1 cup boiling water. Cover and cook on medium high heat for 7 minutes or until the fish is cooked through and the curry is boiling. Add about 2 tsp. salt , 1 tsp garam masala powder and 1 tsp kasuri methi powder(if using).
  
  
  
  

• Check for salt . If you want a thicker gravy add 1 Tbsp almond powder. Cover and keep for 30 minutes , check for salt and serve. Fish gravy masala ready.
  
  
  
  

NOTES

• Can use prawns instead of fish to make prawn gravy masala.
• If you want a thicker gravy add 2 Tbsp of almond powder towards the end , just before switching off the stove.
• I pulse almonds(need not roast) in the mixer and store it in  a plastic box in the freezer.