Kathiyawadi Fish Curry

Cuisines

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Recipe

Ingredients

	300 grams	Fish Fillet , preferably pomfret or any firm white fish
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Fenugreek Seed
	1 cup	Onion , finely chopped
	1 cup	Tomato , finely chopped
	1 tablespoon	Ginger-garlic paste
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	1 cup	Coconut Milk , thick
	1 tablespoon	Tamarind , pulp
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped, fresh

Instructions

1. 1 Clean and cut the fish fillets into medium-sized pieces.
2. 2 Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
3. 3 Add the chopped onions and sauté until they turn golden brown.
4. 4 Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. 5 Add the chopped tomatoes and cook until they become soft and mushy.
6. 6 Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
7. 7 Pour in the coconut milk and bring the mixture to a gentle boil.
8. 8 Add the fish pieces and cook for 5-7 minutes until the fish is cooked through.
9. 9 Stir in the tamarind pulp and garam masala, and let it simmer for another 2 minutes.
10. 10 Garnish with fresh coriander leaves before serving.