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Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

This fish has an orange colour gravy and looks very presentable. This is the winning recipe of this week from the Thursday. It was submitted by Suganthi Kannan.

Ingredients Nutrition

Directions

  1. Grind together all the ingredients listed under"masala" in a mixer/grinder/blender, using a little water, and make a paste.
  2. Keep aside.
  3. Heat oil in a pan.
  4. Fry the onion in it till golden brown.
  5. Add tomatoes and turmeric powder.
  6. Continue to stir-fry for 3 minutes on medium flame.
  7. Add the ground masala paste and curry leaves.
  8. Fry on medium flame for another 3-5 minutes until the oil starts leaving the sides of the pan.
  9. Add green chillies, tamarind juice, salt and a cup of water.
  10. Bring to a boil.
  11. Add fish pieces.
  12. Cook for 5 minutes on low flame.
  13. Serve hot with rotis or rice.
Most Helpful

Delicious! I also cut down on the chilis to my comfort level. I also did half of my oil with cocnut oil. Can't wait to make for a dinner party.

5 5

Excellent Recipe, First time it didn't turn out right and I learned what to change. I had dry grated coconut and found it did not grind or flavour well so I added a small (1/2 size ones) can of coconut milk, this worked well and the masala turned out a nice paste, not to dry and not to wet. I used coriander and cumin powder as I did not have the whole seeds. Chillies you have to judge, sometimes the small chillies can be hot sometimes they are mild, besides the heat value they add a nice flavour so if they are hot ones remove the seeds so you can add more for the flavour while still controlling the heat.

5 5

This was delicious! The combination of tamarind juice and coconut goes really well together. I halved the recipe and cut down the red chillies to just six, but it was still really chilli. Next time i'll put in just 3. Also, don't try this with coconut milk powder. Its really hard to grind the masala. Still turned out great though. Wow!