This is my tic- tac -toe curry which turned to be very tasty.For those of you who don’t like

the crunch of onions and other ingredients in the curry this is a good to try recipe.

Smooth,silky texture good to serve with chappathis .rice,iddlis,dosas.stringhoppers…..

So..let’s get into the recipe now..

INGREDIENTS

500-1 kg fish fillet

For grinding

2 big onions chopped

3 tomatoes

1/2 cup grated coconut

4-5 pips of garlic

2-3 tblsp curd or yoghurt

1 tblsp mustard oil +1 tblsp coconut oil

few curry leaves

few kasuri methi ( dried fenugreek leaves)

1 tblsp chilli powder

1 tblsp coriander powder

1 tsp turmeric powder

salt to taste.

1 tblsp.lime or lemon juice

few mustard seeds,fenugreek seeds, for tempering

METHOD

Grind the ingredients listed for grinding to a paste and set aside.

Heat oil ,add ingredients for tempering with the curry leaves .Next add the chilli

powder,coriander powder,turmeric powder and then the ground paste,and cook for 10

minutes till the oil separates and you get a nice color.

Add required amount of water (this gravy should be thick not watery).After a boil add

the fish fillet and the rest of the ingredients and simmer for another 10 minutes.