Sankara Fish curry

Ingredients:

Sankara fish pieces - 4
Tomato small - 1
Tamarind - Small lemon size
Garlic - 6 cloves
Onion - 1
Red chilli powder - 1 1/2 teasp.
Corriander powder - 1 teasp.
Turmeric powder - 1/2 teasp.
Pepper - 3/4 teasp.
Oil - for seasoning
Mustard seeds - 1/2 teasp
Cummin seeds / small jeera - 1/2 teasp.
Asafoetida - 1 pinch
Methi / Fenugreek - 1/4 teasp.
Curry leaves - as needed
Salt - as needed

Procedure:

• Wash the fish pieces using turmeric powder and salt.
• Cut the tomato into small pieces and grind to get the pulp.
• Make a thick tamarind pulp and add tomato pulp to it.
• Add red chilli powder, corriander powder, turmeric powder and salt to this.
• Smash pepper and curry leaves.
• Put the frying pan on the stove and add oil.
• When the oil gets heated season with mustard seeds, jeera, methi and add asafoetida.
• Add the smashed pepper and curry leaves, onion and garlic and saute well.
• When you get a nice flavour add tomato and tamarind pulp and allow it to boil very well.
• When it boils to the maximum, simmer the stove an add the fish pieces and cover the pan with a lid.
• It will take approximately 7 minutes for the fish to get cooked.
  
  

Note:

• If you don't have ashes for cleaning the fish, use wheat flour, oil and salt for cleaning.
• When you refrigerate the fish pieces add red chilli powder, salt and turmeric powder.
• While cleaning / applying masala it is important that the fish should not be chill.
• If you wish ground coconut can be added.
• It will give a nice effect if seasoning is done with 'vadagam'.

Learnt from: Mrs. Jothy, my mother-in-law