Ingredients
| • | King fish (surmai) 10 half-inch thick | |
| • | Sambhar onions |
15-20 |
| • | Split pigeon pea (toor dal/arhar dal) |
1 teaspoon |
| • | Coriander seeds |
2 teaspoon Advertisement
|
| • | Fennel seeds (saunf) |
1 teaspoon |
| • | Fenugreek seeds (methi dana) |
1/2 teaspoon |
| • | Cumin seeds |
1 teaspoon |
| • | Dried red chillies |
3-4 |
| • | Oil |
4 tablespoons |
| • | Salt |
to taste |
| • | Turmeric powder |
a pinch |
| • | Red chilli powder |
1/4 teaspoon |
| • | Split black gram skinless (dhuli urad dal) |
1/4 teaspoon |
| • | Mustard seeds |
1/2 teaspoon |
| • | Curry leaves |
15-20 |
| • | Green chilli |
1 |
| • | Ginger-garlic paste |
1 tablespoon |
| • | Tomatoes |
2-3 medium |
| • | Tamarind paste |
1 1/2 teaspoons |
Method
Chop sambhar onions. Dry roast pigeon pea, coriander seeds, fennel seeds, fenugreek seeds, cumin seeds and red chillies till fragrant.
Heat oil in a non stick pan. Sprinkle salt, turmeric powder and red chilli powder on the fish pieces and spread evenly.
Add urad dal, mustard seeds, curry leaves and onions to the oil and sauté. Add green chilli and sauté till onions are lightly browned.
Grind roasted spices to a powder
Add ginger-garlic paste and tomatoes to the pan and sauté. Add salt and sauté till tomatoes become pulpy.
Add 1 tbsp of the ground spices along with ½ cup water and mix well. Cover and cook for 2-3 minutes.
Add fish pieces and ½ cup water and mix. Cover and cook for 1-2 minutes.
Add tamarind paste and mix. Adjust salt. Add 1 tbsp of the roasted spice powder and mix. Cook till fish is done.
Serve hot with rice.
