tikkazndcurriez

Ingredients

—Indian salmon ( Rawas) : 300 grams.

—Grated coconut : 1 cup.

—Coriander seeds : 2 teaspoons

—Ginger-garlic paste : 2 teaspoon

—Tirfala : (Indian Gooseberry) - 7 to 8

—Hing : ( Asafoetida) - 1/4th teaspoon.

—Turmeric : 1/2 teaspoon

—Oil : 3 tablespoon.

—Kashmiri Red chili : 8 to 9 ( soaked and deseeded)

—Fish masala : 1 tablespoon.

—Coriander : 1 tablespoon

to tasteSalt :

—Kokum or tamarind: ( Equivalent to 1/4 th lemon or 1 teaspoon lemon juice. )

—Onion : 1 medium ( Optional).

—Curry leaves : 7 to 8

—Garam masala powder: ( Optional for added taste. )

Instructions

Clean the fish thoroughly under running water,remove all the impurities and unwanted odor marinate with,salt,turmeric and 1 teaspoon of lemon juice, apply evenly, coating the fish from all sides.
In the grinder,grind all the masala to a fine paste,except the kokum/tamarind
Take a pan,heat it,add oil and when the oil becomes hot,reduce the flame to medium,and then add the curry leaves, freshly grind masala,fish masala. Stir,till it starts oozing oil at the sides.
Now,add a cup of water, kokum or tamarind, stir and let the masala mix thoroughly bring this mix to a boil, Now add the marinated fish to it.
Let the fish incorporate all the spices from the Curry,cover and cook for 10 minutes, keep stirring in between, Add coconut milk at the end to give it depth,( When you add coconut milk, do not boil,just bring to boiling temperature and switch off or the coconut milk creates threads,which doesn't look or taste good) garnish with coriander and serve with fried fish,bhakri and rice.