In restaurant, I always like, (in chennai) Hotel Samco's fish curry with steamed rice. I have tasted it around five, six years back. Hope still they have the same quality and taste.
Ok, Lets see my version of fish curry now.
Fish - 5-6 pieces (I used king fish)
Onion - 1/2 a medium sized
garlic 2-3 cloves
Tamarind - big gooseberry sized
salt- as per taste
Oil - as needed to saute onions
Chili powder - 1 tsp
turmeric - 1 tsp
salt - a pinch
lemon juice - 1 tsp (optional)
Small onions - 5-6
Big onion - 1/2 a medium sized
tomato - 1 big (cut it to cubes)
coconut - about 1/4 cup
chili powder - 1 tbsp
coriander powder - 1 tbsp
fennel seeds - 1/2 tsp
turmeric powder - 1 tsp
1.First Wash and marinate the fish pieces with turmeric , chili powder , salt and lemon juice for 1-2 hrs.
2.In a kadai, heat a tbsp of oil and saute onions (small, big) and tomato.
3. In a blender/mixi, grind sauted onions, tomato, and the items listed in "to grind".
4. In the same kadai, heat another tbsp of oil, and saute garlic, and finely chopped half an onion.
5. When the onions turn transparent, add the ground paste and saute until the raw smell leaves.
6. Then Add the extracted Tamarind water, if required add a cup of water
7. Let the mix boil well for 5-10 mins.
8. Once the raw smell leaves and the gravy is cooked add the fish pieces to the gravy and let it cook for another 6-8 mins.
9. Once the fish is cooked, add the chopped coriander leaves and switch off the flame.
1. Depends on the fish steak size the cooking time differes.
2. I added about 2 tbsp of "Fish fried oil" at the end, which gives extra flavor for the kuzhambu.