Seema's Fish Curry

Mackeral 1kg
Tomato 1 chopped
Ginger (finely chopped)
Salt
Coconut Milk (1 can or milk from 1 coconut)

For grinding
1. Red chilli plain 7
2. Red chilli design 8
3. Coriander seeds 2tbsp
4. Cumin seeds 1tsp
5. Black peppercorn 1tsp
6. Fenugreek seeds ½ tsp
7. Ajwain ½ tsp
8. Garlic 4cloves
9. Onion ¼
10. Tamarind 1 lemon size ball
11. Haldi 1/2tsp
12. Grated coconut ¼

For Seasoning
Ghee
Curry leaves
Kasuri methi
Onion 1

Method:

Dry roast ingredients 1 thru 9 on a very low flame. Keep aside to cool.

Grind the roasted masala along with coconut, haldi and tamarind.

Boil ground masala, ginger, salt and tomato with a cup of water for 5 minutes

Add fish and let it cook. It takes no more than 5 minutes.

Add coconut milk and let it come to a boil then take it off the flame.

In a separate pan, heat ghee and fry finely chopped onion, kasuri methi and curry leaves till onion turns golden brown.

Pour the seasoning on the fish curry and serve hot.