Mini's Gourmet Special Fish Curry (Meen curry)

Ingredients

Fish (King fish or Tuna, cut into one inch thick pieces),  600 g
Coconut oil or canola oil, 15 ml
Onion (chopped),  1medium +1small
Ginger (finely chopped), 1 tbs
Tomato (chopped), 1 no or 100 g
Coconut oil, 1& 1/2  tbs
Fenugreek seeds, 1/2 tsp
Garlic cloves (finely chopped), 1 tbs
Curry leaves
Green chilies (chopped), 3 nos.
Turmeric powder,   ½ tsp
Chili powder, 2 tsp
Pepper powder, ½ tsp
Coriander powder, 1 1/2tsp
Fenugreek powder, 1/2  tsp
Water,2cups + 1cup
Kudampuli (pot tamarind), 2 pieces

salt to taste

Coriander leaves

Preparation

• Heat oil in a sauce pan, add ¾ parts of onion and sauté until light brown. 
• Add ginger and sauté for another few seconds on medium flame. 
• Add tomato and sauté until the tomato softens.
• Add spices and sauté for another minute on a low flame until the raw smell goes away; 
• Remove from heat and allow to cool. Once it cools, blend to a smooth paste by adding required quantity of water
• Meanwhile heat coconut oil in a clay pot and add fenugreek seeds. When the raw smell goes away or color changes to brown, add the remaining onion and sauté until golden brown. 
• Add chopped garlic, curry leaves and green chili, sauté for one minute. 
•  Add the ground paste. Sauté until the oil separates. 
• Add remaining water and salt, bring to boil. 
• Add fish pieces and kudampuli, allow to boil then close the lid. Keep on a medium low flame until the gravy thickens, stirring slowly from time to time.  

Enjoy this fish curry with tapioca and rice. Thank you :)

Clay pot

Kudampuli (pot tamarind)