I grew up along the coastline of Bay of Bengal, eating seafood on everyday basis was our typical diet. I remember eating more fresh seafood than vegetables all those year in my parents home.
Last week, my son went for fishing trip to the nearest lake. He came back with a freshwater rainbow trout. Seeing the fresh fish, mum was the most excited person. I never bought this variety though it is widely available here.
| Ingredients: |
Microwave for 1 min, the tamarind with ½ cup of water. Extract the pulp only . Add 2 more cups of water, mix the chilli powder (kuzhambu thool) and turmeric powder adjust salt.
Now take a wide mouth pan , heat oil, add the vadagam or the mustard and fenugreek with garlic & curry leaves.
After few seconds, add the onion and fry until translucent. Followed by tomato and green chilies.
Pour the tamarind mix. Once it reaches the boiling point reduce the heat to medium flame and let the gravy boils around 10 min or until you feel the raw smell is gone.
Now add the fish and reduce heat to medium low, cover slightly the vessel and simmer the gravy another 8 minutes.
Trick and Tips:
How to know the gravy is ready?
At the beginning there should be a foaming and slowly the
foam is reduced and you can notice later just a white circle around the vessel and pretty much no froth. At this point you can add the fish.
If the gravy is very sour. Increase the salt and chilli powder.
If the fish is gone into several pieces, either the fish is not fresh, or the stove flame was too high
Remember only practice is key success to make this simple gravy!