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..
500-1 kg fish fillet
2 big onions chopped
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
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.