Ingredients:

• One – tilapia fillet, cut into required no of pieces
• 1 tsp – Red Chilli powder
• 2 tsp – Coriander powder
• 1.5 tsp – kuzhambu milagai thool (or to taste)
• 1 tbsp – water
• 1 tbsp – Tamarind juice
• 1/4 tsp – Turmeric powder
• 3 cups – water
• Salt to taste
• Cilantro for garnishing
• 2 tsp – Oil for frying
• For Marinade:
• 1 tsp – Lemon juice
• 1/2 tsp – Red Chilli powder
• A pinch – Turmeric powder
• 1/4 tsp – Salt
• For Grinding:
• 1/2 cup – minced Onion
• 1 – medium size tomato, chopped
• 1 tsp – Ginger Garlic paste
• 1/4 cup – chopped Coconut
• 1 tsp – Poppy Seeds
• 1 – clove, 1 – cardamom, 1.2 inch – Cinnamon
• For Seasoning:
• 1 tbsp – Oil
• 1 tsp – Fennel seed
• 1 – Bay Leaf
• Curry leaves
• 1 – green chilli, split into two

Method:

1. Mix ingredients for marinade together and add cubed fillets to it. Mix and marinate for 10 minutes in the refrigerator.
2. Dry roast poppy seeds on low heat till they pop.
3. Add cloves, cardamom, and cinnamon and roast for a few seconds.
4. Transfer the roasted ingredients to another plate and keep aside.
5. In same pan heat 1tsp oil, add minced onion and fry for two minutes on medium heat.
6. Add chopped tomato and fry till it becomes soft.
7. Then add ginger garlic paste and fry.
8. Remove from fire and allow it to cool.
9. Grind to a smooth paste, the onion-tomato mixture, coconut pieces, fried poppy seeds, and spices and keep it aside.
10. Drizzle a little oil over the skillet and fry the marinated fillets on both sides on low heat till done.
11. Meanwhile, heat 1tbsp of oil in a pan at medium heat, add seasoning ingredients one by one.
12. When they splutter, add the ground paste and fry for a minute, stirring regularly.
13. Add turmeric powder, chilli powder and salt. Mix and fry till oil separates from the mixture.
14. Add required amount of water and allow it to boil. Then add tamarind juice, mix and lower the heat.
15. Cook on low heat for 10 minutes or till gravy reduces to half.
16. Add 1/2 the minced cilantro and the fried fish to the gravy and allow it cook for another 3 minutes. Stir gently once in a while.
17. Garnish with minced cilantro and serve hot.
18. Recipe courtesy: Sara’s Yummy Bites

Recipe courtesy of Saraswati