1/2kg- fish fillet ( tarakihi or snapper)
1 cup- coconut milk
1tbsp- ginger paste
1tsp- garlic paste
3- green chillies
1tsp- turmeric powder
11/2tsp- red chilli powder
3- onions crushed into paste
1 lemon size tamarind
Salt according to taste
2tbsp- oil for cooking
For seasoning :
2tbsp- coconut oil ( canola can be used for substitute )
1- onion into shallot
6-8 - curry leaves
Clean and cut the fish into 5 cm pieces.
Add water to tamarind, make it into a paste and keep it aside.
Make a paste of ginger, garlic, green chillies, red chilli powder and keep it aside.
Heat oil in a pan, add the onion paste. When its light brown in colour add ginger, garlic paste, stir for 1-2 minutes. Add turmeric powder, salt, tamarind paste, stir, add coconut milk. After one boil add fish with half cup of water to make a gravy.
Cover and cook until fish is tender. In a small pan heat oil add mustard seeds when they start to splutter add curry leaves, shallots stir till onions becomes brown in colour and pour this over the fish curry.
Serve hot fish curry with rice.