Srilankan Fried Fish Curry

Ingredients 

1 Kg, King Fish /  Any Fish

1 tsp Turmeric (Haldi) Powder

2 tsp Chilli Powder

4-5 tbsp Oil for pan frying

Salt

For the Curry

15 Shallots , finely chopped and made in to paste.

3 Tomatoes, finely diced

1 tsp Garlic Paste

1 tsp Ginger Paste

4 Green Chillies, slit and cut into two

2 tsp Sri Lankan Curry Powder  Recipe for Sri Lankan Currypowder

1 tsp Turmeric ( Haldi) Powder

1 tsp Black Pepper Powder

2 tsp Red Chilli Powder

1/2 tsp Fenugreek (Methi) seeds

1/2 tsp Mustard (Rai) seeds

2 Tbsp Vegetable Oil

400 ml Coconut Milk

10 fresh Curry Leaves

1 lemon size size Tamarind ball, soaked in 1/2 cup water  

Salt as per taste

Chopped Green Coriander/  Roasted curry leaf for garnish

Method of Preparation

Mix the turmeric powder, chilli powder and salt over the fish pieces and coat them well with the spices. Heat oil in a pan and when the oil become hot,  fry the  fish on both sides,  till it turns golden brown. Drain on paper towels and repeat till all the pieces are fried.

in a Fruying pan , heat 2 tbsp of oil .Add the fenugreek seeds, mustard seeds and green chillies  and stir fry for about 10 -15  secs. Then add the shallot  paste, ginger and garlic paste and fry till the shallot  paste become light brown in color.

Add the chopped tomatoes, curry leaves, turmeric, chilli powder, curry powder and salt and fry for 5 Minutes  on low heat, till the oil starts separating from the mixture. Add the tamarind  ) and   cook for 5-6 minutes . So that gravy become thickened.

Add the coconut milk into the gravy, lower the heat and bring to boil. Simmer till the gravy thicken a bit. Gently add the fried fish pieces into the curry, cover the  dish and let the fish simmer in the gravy for 10 -15 mins on low heat, stirring occasionally.

Garnish with fresh coriander and  roasted curry leafs.