½ kg fish
Tamarind (lemon size)
1 tomato (diced)
Coconut oil
Mustard seeds
2 sprigs of curry leaves
Salt
For grinding paste
½ cup grated coconut
4 shallots
2 cloves of garlic
2 green chillies
1 tbsp chilli powder
¼ tsp turmeric powder
½ tsp cumin seeds
Step 1 – Soak the tamarind in warm water and extract the juice. To make the masala, grind all the ingredients under ‘ground paste’ into a smooth texture.
Step 2 – Heat oil in a pan or clay pot, and throw in the mustard seeds and curry leaves. Once the seeds crackle, add the ground masala paste, tamarind extract, cut fish pieces, diced tomatoes, salt and water. (Add drumstick and raw mango, if preferred)
Step 3 – Let it cook for 10-15 minutes on medium flame. Mouth-watering Nanjil Nadu fish curry is ready!
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