Karimeen Curry

Ingredientsfor 3 servings

• 1/2 kg Karimeen — cut into pieces
• Vinegar A little
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• Curry leaves A, a few
• 1 nos Onion
• 1" piece Ginger
• 6 nos Garlic pods
• 2 nos Chillies
• 1 tbsp Chilly powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Fenugreek Seeds (Uluva)
• 1/2 tsp Mustard seeds
• 1/2 tsp Tamarind (Puli)
• 1 nos Tomato
• 1/2 tsp Coconut Oil
• Salt, to taste

Preparation

1. Step 1

   Put fish in cold water.

2. Step 2

   Add 1/2-cup salt, vinegar and keep for 15 minutes. Remove and cut.

3. Step 3

   Warm the oil in a pan.

4. Step 4

   Add mustard seeds followed by curry leaves, onion, ginger and garlic.

5. Step 5

   Fry till onions are golden brown.

6. Step 6

   Add tomato and fry.

7. Step 7

   Add coriander powder, chilly powder and turmeric powder and fry well.

8. Step 8

   Add water with tamarind juice.

9. Step 9

   Add salt and allow it to boil.

10. Step 10

    Add fish and cook till done.

11. Step 11

    Heat coconut oil and add fenugreek seeds. Pour this over the gravy.

12. Step 12

    Allow to simmer for 1/2 hour on low fire till the gravy thickens.