Black Pomfret Curry / Avoli Curry

Ingredients:

350-400 gm black pomfret

small lemon sized tamarind

2 tomatoes

1 green chilli

10 shallots, sliced

1 tbsp ginger-garlic-green chilli paste

2 tbsp kashmiri chilli powder

1/2 tsp turmeric powder

1/2 tsp fenugreek seeds

2 sprig curry leaves

salt to taste

2 tbsp coconut oil

Preparation:

1. Cut the pomfret into pieces, clean it and keep it aside.
2. Soak tamarind in 1/2 cup of water, extract its juice and keep it aside.
3. Grind tomatoes and 1 green chilli together to a paste and keep it aside.
4. Heat coconut oil in a pan / clay pot and add fenugreek seeds.
5. When it splutters, add sliced shallots and saute well.
6. Add ginger-garlic-green chilli paste, curry leaves, kashmiri chilli powder and turmeric powder and saute well at low flame.
7. Add tomato paste into this and mix well.
8. Add tamarind water, salt and enough water and bring it to a boil over medium flame.
9. Add cleaned fish pieces and gently swirl the pan to mix the gravy and pieces well and cook covered till done.