Name: Dindigul style fish curry recipe by Survath Baseela at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 2 tablespoon gingely oil; 300 gms fish ( i used pink perch); 10-15 shallots; 1/4 cup fresh shredded coconut; 1/2 tsp mustard seeds; ¼ tsp fenugreek seeds; 1 onions, sliced; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 and 1/2 tsp coriander powder; 2 medium sized tomatoes pureed; Small lime sized tamarind; salt as needed

Ingredients Serving: 2

2 tablespoon gingely oil
300 gms fish ( i used pink perch)
10-15 shallots
1/4 cup fresh shredded coconut
1/2 tsp mustard seeds
¼ tsp fenugreek seeds
1 onions, sliced
1/2 tsp turmeric powder
1 tsp red chilli powder
1 and 1/2 tsp coriander powder
2 medium sized tomatoes pureed
Small lime sized tamarind
salt as needed

Instructions

In 1 tbsp of oil fry shallots till slightly golden. Then add shredded coconut and fry until golden in low flame. And grind them into a smooth paste and set aside.
Soak a lime size tamarind in a cups of water. Extract tamarind pulp and keep aside.
In 1 tbsp of oil add mustard seeds and fenugreek seeds. Let the mustard seeds splutter. Then add sliced onion and curry leaves. Saute till onion is soft.
Add turmeric, red chilli and coriander powders and fry for few seconds in low flame.
Then add in the tomato puree and saute well until the mixture is dry and oil.
Add the tamarind pulp to the pan. And add in the salt. Add in the ground shallot-coconut mixture and a 1/2cup of water.
Let it simmer for 20 min.Stir the curry once or twice when simmering. After 20 minutes, add fish. Cover the pan again and cook for 7-8 minutes on low flame. Remove from heat.
Serve it with hot rice.

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