Served as main course. Non-vegetarian. A south Indian (Andhra), non-vegetarian recipe.

Indian

500 grams Sear Fish or any firm flesh White Fish, cleaned and cut into pieces

1 Tablespoon Garlic paste

1 Tablespoon Tamarind paste

1 Sprig Curry Leaves

1 Tablespoon Lemon Juice

2 Tablespoons Ghee(Clarified Butter)

Salt to taste

Finely chopped fresh Coriander to garnish

Grind to a fine paste:

1 cup grated Coconut

4 dry Red Chillies

1 Onion

1 Tablespoon Coriander Seeds

1 teaspoon Cumin Seeds

1/2 teaspoon Turmeric powder

Rub the washed fish pieces with some salt, lemon juice and a pinch of the turmeric powder. Keep aside for 5 minutes. Wash well. Smear some oil on the onion and roast it on a flame or oven till it is well-browned. Cool and chop. In a pan, dry-roast the grated coconut on low heat till it is brown and aromatic. Cool and grind both to a fine paste along with the other ingredients given above. Heat the ghee (clarified butter) in a heavy-bottomed pan and add the curry leaves. Add the ground paste and the garlic paste. Fry on medium heat for about 4 minutes or till it is lightly browned and aromatic. Add the fish pieces, tamarind paste and salt. Stir gently. Cover and cook on low heat for about 12 minutes or till the fish is cooked but firm. Garnish with finely chopped fresh coriander. Serve hot with steamed rice.

Preparation time: 12-15 minutes

Cooking time: 15-20 minutes

Serves: 4

Tips:

Traditionally, ghee is a must for this rich and flavorful recipe. However, it may be replaced by any cooking oil.

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