Pondicherry Fish Curry

Cuisines

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Recipe

Ingredients

300 grams	firm white fish (such as cod or tilapia)
2 tablespoons	vegetable oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
1 cup	onion, finely chopped
2 cloves	garlic, minced
1 inch	ginger, minced
2	green chilies, slit
1 cup	tomato, chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 cup	coconut milk
1 cup	water
—	salt to taste
1 tablespoon	tamarind paste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Clean and cut the fish into medium-sized pieces.
2. 2 Heat vegetable oil in a pan over medium heat.
3. 3 Add mustard seeds and fenugreek seeds, and let them splutter.
4. 4 Add the chopped onions and sauté until they turn golden brown.
5. 5 Add minced garlic, ginger, and green chilies, and sauté for another 2 minutes.
6. 6 Add the chopped tomatoes and cook until they become soft and mushy.
7. 7 Stir in turmeric powder, red chili powder, and coriander powder, and cook for 1 minute.
8. 8 Pour in the coconut milk and water, and bring the mixture to a gentle boil.
9. 9 Add salt and tamarind paste, and mix well.
10. 10 Gently add the fish pieces to the curry and cook on low heat for 10-12 minutes, or until the fish is cooked through.
11. 11 Garnish with fresh coriander leaves and serve hot.