2 large slices red snapper/jenahak(halve it)
1 large onions (chopped)
2 tomatoes (chopped)
2 sprig curry leaves
2 cups of semi thick coconut milk
2 tbsp tamarind juice(or more)
5-6 okras (trim of the bottom and top part)
3 tbsp fish curry powder
1 ½ tbsp chilli powder (or more)
1 tsp turmeric powder
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp fenugreek seeds
Salt to taste
To grind into a paste
2 yellow onions(Bombay)
3 nips garlic
1 ½ in ginger
½ tsp of cumin seeds
Method:
Combine the grind ingredients with chilli powder, turmeric powder, and fish curry powder.Leave aside for about 15 mins.
In a claypot/mannchathi ,heat up about 4 tbsp oil , add cumin seeds,mustard seeds,fennel seeds, and fenugreek seeds.Wait for a while until the mustard seeds start to splutter ,then add in chopped onions and some curry leaves. Saute until onions are translucent, add tomatoes and okras.Saute further.After about 2 mins take out the okras and keep aside. Add in the ground spice paste and sauté over medium heat stirring continuously until fragrant This would take about 5 to 10 mins. At this stage if you feel that there is not enough oil in your paste ,you can add 1 or 2 tbsp more. This way you can control the oil content in your curry.
Saute until aroma arise.Then add in 1 cup water and leave to simmer for 3-4 mins. Add coconut milk, okras,tamarind juice and salt to taste. Leave to simmer further until the gravy thickens. Five mins before closing flame, add in the fish.Stir slowly .Taste to check whether the amount of salt in your curry is to your taste. If needed you can add more. Finally add in curry leaves . You can leave the curry in the pot itself. The longer it stays in the pot , the richer the taste of the curry would be. The taste of the curry improves if left overnight in the fridge. Heat before serving.
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp fenugreek seeds
Salt to taste
To grind into a paste
2 yellow onions(Bombay)
3 nips garlic
1 ½ in ginger
½ tsp of cumin seeds
Method:
Combine the grind ingredients with chilli powder, turmeric powder, and fish curry powder.Leave aside for about 15 mins.
In a claypot/mannchathi ,heat up about 4 tbsp oil , add cumin seeds,mustard seeds,fennel seeds, and fenugreek seeds.Wait for a while until the mustard seeds start to splutter ,then add in chopped onions and some curry leaves. Saute until onions are translucent, add tomatoes and okras.Saute further.After about 2 mins take out the okras and keep aside. Add in the ground spice paste and sauté over medium heat stirring continuously until fragrant This would take about 5 to 10 mins. At this stage if you feel that there is not enough oil in your paste ,you can add 1 or 2 tbsp more. This way you can control the oil content in your curry.
Saute until aroma arise.Then add in 1 cup water and leave to simmer for 3-4 mins. Add coconut milk, okras,tamarind juice and salt to taste. Leave to simmer further until the gravy thickens. Five mins before closing flame, add in the fish.Stir slowly .Taste to check whether the amount of salt in your curry is to your taste. If needed you can add more. Finally add in curry leaves . You can leave the curry in the pot itself. The longer it stays in the pot , the richer the taste of the curry would be. The taste of the curry improves if left overnight in the fridge. Heat before serving.
The colour of the curry defer on the amount of curry powder you use. If you use more chili powder, it will look slightly red, and if you use more fish curry powder, it will look brownish.
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