Cooking time (approx.): 16 minutes
Style: Andhra Non-Vegetarian
500 gram(s) sear fish or any firm flesh white fish cleaned and cut into pieces
1 tablespoon(s) garlic paste
1 tablespoon(s) tamarind paste
1 sprig curry leaves
1 tablespoon(s) lemon juice
2 tablespoon(s) ghee (clarified butter)
salt to taste
finely chopped fresh coriander to garnish Grind to a fine paste:
1 cup(s) grated coconut
4 dry red chillies
1 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
½ teaspoon(s) turmeric powder
Rub the washed fish pieces with some salt, lemon juice and a pinch of the turmeric powder. Keep aside for 5 minutes. Wash well. Smear some oil on the onion and roast it on a flame or oven till it is well-browned. Cool and chop. In a pan, dry-roast the grated coconut on low heat till it is brown and aromatic. Cool and grind both to a fine paste along with the other ingredients given above.
Heat the ghee (clarified butter) in a heavy-bottomed pan and add the curry leaves. Add the ground paste and the garlic paste. Fry on medium heat for about 4 minutes or till it is lightly browned and aromatic.
Add the fish pieces, tamarind paste and salt. Stir gently. Cover and cook on low heat for about 12 minutes or till the fish is cooked but firm.
Garnish with finely chopped fresh coriander.
Traditionally, ghee is a must for this rich and flavorful recipe. However, it may be replaced by any cooking oil.
Serve hot with: steamed rice and / or warm Lacy Rice and Coconut Pancakes (Appam)
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