Naethu vacha meen kuzhambu/south indian fish curry/gravy with coocnut milk

Ingredients

• Fish (Catla or small size Seer fish into pieces) 500 gms
• Onion 150 gms
• Tomato medium sized 4 no
• Green chillies 4 no
• Chilli powder 2 tbsp
• Ginger garlic paste 2 tsp
• Grinded coconut (medium sized) 1/2
• Fenugreek 2 tsp
• Jeera 1 tsp
• Fennel 1 tsp
• Coriander Powder 2 tbsp
• Garam Masala 2 tsp
• Salt to taste
• Tamarind 1 lemon size
• Turmeric 1/4 tsp
• Curry leaves 5 gm
• Coriander leaves 5 gm
• Gingely Oil 50 ml

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Preparation

• Marinade fish with 1 tbsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala and salt.
• Heat oil. Add onion, jeera, fennel, fenugreek and green chillies and fry till the raw smell of onion reduces.
  
  Add tomato and continue fry for 3 minutes.
• Add chilli powder, garam masala, turmeric powder, curry leaves, coriander powder and salt.
  
  Fry in slow flame till the oil comes out seperately from the gravy.
• Add grinded coconut and fry for another 3 to 5 minutes.
  
  Add required water, tamarind pulp and boil the gravy in slow flame.
  
• Add marinated fish to the gravy once the oil starts to seperate from the gravy.
• Keep it in slow flame till the fish gets completely cooked.
• Garnish the gravy with chopped coriander before serving.

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