Of Flavours & Tastes…
This may not be a favorite of spice lovers.Having a subtle flavor with less ingredients,it’s a quick-fix.For fish lovers like me who are always in search of something different,this works too.Most of the fish recipes from North Kerala differs when it comes to souring agent.In a way that’s where the distinct in taste really is.Tamarind based gravy.Basically I am a cocum savvy.But this one works when you really are lazy and time -ridden.Often I use it as filling for my tortillas.For all those who love change..Yum !
250 gm fish,cut into small pieces
1/4 to 1/2 cup tamarind juice
1 medium size onion,chopped finely
1 medium size tomato,chopped finely
4 garlic cloves,crushed
1/4 tsp turmeric powder
1.5 tbsp kashmiri chilly powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
curry leaves,salt and oil as required
Heat oil in a curry pot (preferably earthen pot) and splutter mustard,fenugreek seeds.Add chopped onion and garlic to this and roast till transparent.Now add turmeric and chilly powders and saute till the raw smell vanish.Pour tamarind juice along with chopped tomatoes and curry leaves.Add salt and mix well.Bring it to boil and drop the fish pieces carefully.Cook in medium heat till the masala gets thick and wrapped over the fish.Serve with rice or chapathi.