Method
Mix the chilli powder with 1 tsbp water and keep aside.
Heat oil in a pan, fry the mustard and fenugreek seeds till they start spluttering. Add sliced onion and ginger and saute till golden brown in colour. Add the chilli paste and saute for a few minutes. Add sufficient water, garlic, curry leaves and tamarind extract. Add salt and cook for a few seconds. Add the fish, cover and cook on a medium flame till the gravy starts boiling. Simmer uncovered till the fish is completely cooked.
Serve hot with steamed rice.
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