Ingredients
Red chilly – 15
Fish – 1/2 Kilo
Dhaniya – 1 Tablespoon
Somph – 2 Teaspoon
Khus Khus – 2 Teaspoon
Small onion – 200 Grams
Garlic – 2 Full pods
Tomato – 2 Cut into pieces
Tamarind – 1 Small lemon size
Turmeric Powder – 1/2 Teaspoon
Curry leaves – A few
Salt – To taste
Oil – 3 Table Spoon
Karri vadagam – 1/4 of a small ball of vadagam made into small pieces
Oil – 100 ml
Method
Clean the fish well and cut them to 1/4 inch thick slices.
Grind red chillies, dhania, somph and khus khus into a fine paste.
Peel small onions and cut into half.
Peel garlic and cut into half.
Heat a vessel with oil, when hot, put curry leaves and the kari vadagam pieces, fry well, then add cut onions and garlic, once cooked, add the ground masala, when the masala is cooked well till the oil comes up, add cut tomatoes, when cooked add tamarind soaked in 11/2 glass water, add 1/2 spoon turmeric powder and let it boil well. When the curry boils, gravy must be thick, add fish slices, when it boils fish will get cooked. When the fish is cooked remove from the fire. Add cut coriander leaves.
Instead of kari vadagam, you can also use:
… 1/2 tsp mustard
… 1/2 tsp black gram dhal
… 1/2 tsp fenugreek
… 1/2 tsp somph
