Fish Gravy
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A traditional and authentic fish gravy recipe made using tamarind extract and spices.
Ingredients
to marinate:
  • Homemade sambar powder or kuzhambu podi – 1 tbsp
  • Salt – ½ tsp
  • King or seer fish – 1 pound (5 pieces)
other ingredients:
  • Gingelly oil – 3 to 4 tbsp
  • Fenugreek seeds – ½ tsp
  • Shallots, cut to rings – 6 nos
  • Garlic cloves, cut to rounds – 5 nos
  • Tomatoes, big, finely chopped – 1 ½ nos
  • Green chilli – 1 no
  • Salt as required
  • Tamarind - Big gooseberry size
  • Jaggery - a very small piece (a generous pinch)
  • Homemade sambar powder or kuzhambu podi– 2 tbsp
  • Red chilli powder – 1 tsp
  • Grated coconut – 1 to 2 tbsp (optional)
to crush and temper:
  • Shallots – 1 no
  • Garlic cloves - 1 no
  • Ginger – 1”
  • Oil – 1 tbsp (oil used to fry the fish)
Instructions
  1. Clean and wash the fish with a tsp of turmeric powder and marinate them with the above given ingredients. Cover and leave it for at least half an hour.
  2. Soak tamarind in a cup of water and extract the juice or blend them in a blender to a thick paste.
  3. Grind coconut and a shallot to a fine paste (this step is completely optional).
  5. Heat oil in a kadai or any wide open deep pan and add fenugreek seeds. When they start to sizzle add chopped shallots. Sauté until the onion turn translucent and then add chopped garlic and fry for a minute until it turns golden brown.
  7. Add chopped tomatoes and a slit green chilli. Cook until the tomatoes are mushy. It takes 2 to 3 minutes.
  9. Add in the tamarind extract/paste and allow them to boil. Add a pinch of jaggery at this time.
  11. Now reduce the flame and add sambar powder, red chilli powder and salt. Mix well and cook until the gravy leaves oil.
  13. When the gravy starts to boil, check for salt and spice and add the marinated fish to the gravy. Cook until the gravy leaves oil. It takes about 5 to 8 minutes – Do not stir the gravy once the fish is added. Just slightly tilt around the kadai if you wanted to.
  14. Meanwhile crush shallots, ginger and garlic in a motor and pestle.
  16. If you are making a large batch, add coconut paste to the gravy five minutes after the fish is added to the gravy.
  17. Heat a seasoning ladle and fry the crushed ingredients until light golden brown and pour them in to the fish gravy.
  18. Enjoy the tasty fish gravy with hot rice and fish fry and experience the heaven! 
Notes
1.Here I have used king fish. You can use any variety of fish of your choice. I heard red snapper tastes excellent for fish gravy. ;)
2.I usually don’t add coconut paste to the gravy if I am making for just the two of us. I recommend adding it when you are making a large batch.
3.Adding jaggery enhances the tanginess of the fish gravy
4.If you are making fish fry on the same day, season the crushed ingredients in the left over oil. My mom always does this because it adds more taste to the gravy.
Recipe by MyEdibleCravings at http://myediblecravings.com/fish-gravy/