INGREDIENTS:

• Fish-500 gm-cleaned and thinly sliced
• Red chilli powder- 5 tsp
• Coriander powder -1 tsp
• Tumeric powder-half tsp
• Ginger(1″) and  garlic (2 gloves) paste
• Salt to taste
• Corn powder-1 tsp.

METHOD:

1. Mix all items into a thick paste and apply on both sides of fish slices. Marinate for 30 minutes.
2. Heat oil in a kadai and fry the fish slices in medium fire till golden brown. PLAIN FISH FRY IS READY.

INGREDIENTS:

• Fish-500 gm
• Small/big onion-100 gm-coarsely grind into thick paste
• Tamarind-half lemon size(25gm)-make thick paste of tamarind
• Coconut powder/scrapings half cup
• Sombu (aniseed) powder-1 tsp
• Red chilli powder-3 tsp
• Coriander powder 2 tsp
• Turmeric powder-half tsp
• Salt to taste
• curry-leaves

METHOD:

1. Clean and slice 500 gm of fish suitable for frying in tava.
2. Grind coconut and sombu into thin paste. Add all other items amd mix well into a thick paste.Dip fish slices in this paste for 30 minutes.
3. Heat a tava and add 1 tsp oil. Place the coated-slices of fish  on the tava and cover it with a lid for a minute and remove the lid. Continue to fry till golden brown and turn the slices upside down and fry till golden brown.

Ingredients:

• Fish 500 grams (1 lb)
• Onion 2 cut into thick pieces
• Tomato 1 thinly sliced
• Tamarind paste 2 tsp
• Red chili powder 3 tsp
• Coriander powder 4 tsp
• Turmeric powder ½ tsp
• Coconut ¼ cup
• Fennel 1 tsp
• Fenugreek or Karuvadagam 1 tsp
• Curry leaves
• Salt

Procedure:

1. Grind the coconut and fennel into fine paste
2. Soak the tamarind in water and extract the juice. If you are using tamarind paste just dissolve it in water
3. Add the coconut/fennel paste, chili powder, coriander powder, turmeric powder, and salt to the tamarind water and add more water if needed to get the desired quantity of kulambu
4. Heat 4 tsp of oil in pan and fry the fenugreek (or karuvadagam) till it splutters and then add the onion
5. After frying the onion for a minute add the tomato and fry till golden brown
6. Add the tamarind water from step 3 and let boil for 7 minutes or till the raw chili powder smell is gone
7. Add the fish slices, curry leaves and boil for another 3 minutes

Ingredients:

• Fish 500 grams (1 lbs)
• Onions 1 cups; fine, small pieces
• Tomatoes 1 cups; finely chopped
• Ginger 1 inch piece
• Garlic 6 cloves ground into fine paste
• Fennel 1 tsp crushed
• Pepper 3 tsp crushed
• Curry leaves
• Cilantro

Procedure:

1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
3. Add onions and fry till lightly browned
4. Add tomatoes and try till it’s brown
5. Add a little bit of salt and fry for a few minutes
6. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
7. Add salt and 4 cups water and cook covered in slow fire
8. Add the fish when the gravy starts to thicken
9. When the gravy thickens add the rest of the pepper powder and stir for a minute
10. Turn off the stove and garnish with cilantro

Ingredients:

• Fish 500 grams (1 lbs)
• Onions 1 cups; fine, small pieces
• Tomatoes 1 cups; finely chopped
• Ginger 1 inch piece
• Garlic 6 cloves ground into fine paste
• Fennel 1 tsp crushed
• Chili powder 2 tsp
• Coriander powder 1 tsp
• Turmeric powder 2 pinches
• Garam masala 1 tsp
• Curry leaves
• Cilantro

Procedure:

1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
3. Add onions and fry till lightly browned
4. Add tomatoes and try till it’s brown
5. Add chili powder, coriander powder, turmeric powder, garam masala and stir for a minute
6. Add salt and 4 cups water and cook covered in slow fire
7. Add the fish pieces when the gravy starts to thicken
8. When the gravy thickens turn off the stove and garnish with cilantro