Ingredients:

• Tilapia  Fish – 2 Pieces
• Homemade vegetable Stock – 2.5 Cups
• Homemade marinara Sauce – 1 Cup
• Cilantro – ½ cup – to garnish

Method:

1. In a shallow pan put the vegetable stock and heat it to 160 degrees.
2. Put Cris cross slits on the fish so that it won’t curl up when you put this in hot stock.
3. Now gently slide the fish pieces into the stock and cook it for 8-10 minutes on 160 degrees. Do not over cook the fish. Once it is cooked, take the fish into a plate.
4. In a small sauce pan, heat the marinara sauce.
5. Take a plate and put ½ cup of hot marinara sauce and top it with poached fish and garnish it with cilantro.

Serve it hot.

Ingredients:

• Fish – 1 Lb – Cut into Big Pieces
• Tomato – 1 Big – Cut into small pieces.
• Onion – 1 medium – Cut into small pieces.
• Green Chilies – 3 – Cut into long lengths.
• Ginger-garlic Paste – 1 Table Spoon
• Turmeric – 1/4 Teaspoon
• Red Chilies Powder – 1 Teaspoon
• Curry Leaves – 1 Stem
• Fish Masala Powder – 1/4 Teaspoon.
• Salt to Taste
• Oil as needed.
• Coriander leaves – Handful
• Tamarind – Small lemon size.

Method:

1. Soak tamarind in 1/2 cup of water and take juice and keep it aside.
2. Take a wide pan and put 4 tablespoons of oil, once the oil is hot, put curry leaves, onion, green chilies and saute it for couple of minutes.
3. Add ginger-garlic paste and fry till the raw smell goes off.
4. Put salt, turmeric, red chili powder, Fish masala powder and mix it once and put the tomato pieces and put the lid on for couple of minutes.
5. Take the lid off and place the Fish pieces gently and add 1/4 cup of water, cover with lid and let it cook for 5 minutes on low heat.
6. Add the Tamarind juice and put the cilantro and cook it for 10 minutes.

Tip: It goes well with white rice and dosa’s.

చాప పులుసు – माछी का खट्टा

Ingredients:

• Fish – 1 lb – Cut into medium size pieces
• Onion – 1 Big – Grind it to Paste.
• Green Chilies – 4 – Cut into long lengths
• Tomato – 1 Big – Cut into Small pieces.
• Ginger-garlic Paste – 2 Tablespoons.
• Turmeric – 1/2 Teaspoon
• Red Chilies Powder – 1 Tablespoon.
• Clove Powder – 1 Pinch
• Tamarind – 1 medium lemon size.
• Salt to taste
• Oil as needed.
• Cilantro – Handful
• Fish Masala – 1/4 Teaspoon
• Raw Coconut – 2 inch piece.

Method:

1. Take a small bowl and put the Fish pieces, 1/4 teaspoon salt, 1/4 teaspoon Turmeric Powder, 1/4 Teaspoon Red Chili Powder, Pinch of Clove Powder, 1/2 teaspoon ginger-garlic paste and mix all this well and marinate fish pieces for 30-60 minutes in the fridge.
2. Soak the tamarind in one cup of water and take the juice off and keep the juice aside.
3. Take a heavy bottom pan and put 4 teaspoons of Oil and shallow fry the fish pieces and keep them aside.
4. Take another wide mouth pan and put 6 tablespoons pf oil and bring it to heat. Put the green chilies and onion paste and fry till all the water goes off from onion paste.
5. Add ginger-garlic paste, coconut paste and fry till the raw smell goes off.
6. Put Turmeric, salt, red chili powder and Fish Masala powder along with Tomato pieces, mix it once and add 1/4 cup of water and put the lid on and cook it for 5 minutes.
7. Take the lid off and add Tamarind Juice and let it cook for 10 minutes.
8. Now gently put the fried fish pieces in one layer and put the cilantro and cook it on low heat for another 10 minutes and keep it aside.

Serve this Fish Curry with Basmati Rice on a plantain leaf. It gives a special aroma.

Have fun with this curry, as my family always had.

My Paternal grandma is such a great cook who always makes all hot and spicy food specially in winter months and during rainy days.

Although my mom is a good cook, we always look forward to eat spicy food from my Grandma especially my dad loves her hot and spicy Hara Emli ka Machhi(Green tamarind with Fish).

Ingredients:

• Fish – 1 lb
• Tomato – 1 large – Cut into small pieces
• Onion – 1 medium – Cut into small pieces
• Green Chillies – 8 – Cut into small pieces
• Green Tamarind Paste – 5 Table Spoons
• Ginger garlic Paste – 2 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon
• Fish Masala Powder – 1/4 Tea Spoon
  •  Methi – 10
  • Curry Leaves – 20
  • Coriander- 1 Table Spoon
  • Cumin – 1 Table Spoon
  • Dry roast the above 4  and store in a air tight bottle.
• Chilly Powder – 1.5 Table Spoon
• Salt to taste
• Oil
• Coriander leaves

Method:

1. Take a Skillet and pour oil. Let it bring to a heat and put the green chillies & onion and fry until they look translucent and then put the ginger garlic paste.
2. Let it saute until the raw smell goes off.
3. Now lower the heat a bit and put turmeric, chilly powder, fish masala powder and salt and saute.
4. Put the tomato pieces and green tamarind paste mix and pour 1 cup of water and add  Fish pieces gently. Let it cook on medium heat until all the water is evaporated.
5. You need to let the curry to burn a little bit(means let the bottom Masala on the skillet become little brown)
6. Put the Cilantro.

Tip: Don’t grind the tamarind to a paste. Grind it coarsely. You should have a texture when you put this in Curry.

Serve it with hot white rice.