Ingredients:

• 300 g – Seer Fish slices/ Pomfret slices (washed and sliced)
• 3 – Onions, chopped
• 4 – Tomatoes, chopped
• 3 – Green Chillies; slit length wise
• 1/2 bunch – Coriander leaves
• 1 sprig – Curry leaves
• 4 pods – Garlic
• 1/2 tsp – Ginger/Garlic paste
• 1/2 tsp each – Mustard / Fenugreek Seeds
• 8 tbsp – Oil
• 1.5 tsp – Chilli Powder
• 2 tsp – coriander Powder
• 1/4 tsp – Turmeric powder
• Salt to taste
• 1/2 liter – Tamarind juice

Method:

1. In a kadai or wok, heat the oil and add the mustard and fenugreek and wait till they splutter.
2. Then add the garlic and the curry leaves. Add the onions and fry till transparent.
3. Add ginger garlic paste and then add tomatoes. Fry nicely.
4. Add the turmeric powder, chilly and coriander powder. Add the green chillies and coriander leaves.
5. Fry well and when oil stands on top, add the tamarind juice and salt.
6. Allow the gravy to boil for 10 minutes on sim and then add fish.
7. Once fish is cooked remove and garnish with coriander leaves.
8. Serve hot with rice.

Recipe courtesy of Aarti