FISH GRAVY-2

INGREDIENTS

1. Dam Paare                1 kg
2. Small onion              1/2 kg
3. Tomatoes                  1/2 kg
4. Coriander powder     2 tbsp
5. Chilly powder           1 tbsp
6. Turmeric                    2 tsp
7. Salt                            2 tbsp
8. Tamarind                   handful
9. Sambar powder         2 tbsp
10. Ginger-Garlic paste   2 tbsp
11. Water                         10 cups
12. Bengal gram flour     2 tbsp

FOR SEASONING

1. Coconut Oil               1/2 cup
2. Mustard seeds            1 tsp   
3. Urad dal                     1 tsp
4. Bengal gram dal         2 tsp
5. Curry leaves               handful
6. Coriander leaves         handful[opt]

METHOD

• Wash fish and apply little salt. Cut onion, tomatoes, and coriander leaves.
• Soak tamarind add 2 cups of water, mix Bengal gram flour in a cup of water.
• Squeeze the tamarind and add into the remaining water
• Heat oil add seasoning, splutter mustard seeds and fry dal,
• Add curry leaves, onion, fry for a minute.
• Add tomatoes, turmeric, ginger-garlic paste, a little salt and close the lid and cook.
• Mash tomatoes, add chilly powder, coriander powder, sambar powder and mix well.
• Stir in the tamarind water, add remaining salt, Bengal gram flour water.
• Boil for 5 minutes check salt and add fish and cook on low heat.
• Cook for 2 minutes with closed lid. Enough for just 2 minutes,
• Otherwise, the fish will overcook and will break. Close the lid until serving.
• Garnish with coriander leaves. Serve with rice, mudde.