10 December 2012,02:47 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Rub the fish with a pinch each of salt and turmeric powder. Set aside.
  • The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
  • Add the onions, garlic, green chilies and tomatoes. Stir-fry for a 3-5 minutes.
  • Blend in the remaining turmeric powder and cook for one more minute.
  • Add the remaining spice powders and adjust seasoning with chili and salt. Stir and cook for a minute.
  • Blend the tomato puree with ginger and tamarind paste into the mixture.
  • Pour in warm water. Stir well for a few minutes over low medium heat.
  • When it comes to a boil, add the fish and spoon the sauce over it. Add coriander leaves. Cook covered over low heat for 5 minutes or until the fish is tender.
  • Remove the pan from heat and serve hot.


  • 500 grams any firm-fleshed fish, Cut into slices, washed, drained and pat dried with paper towels
  • ½ teaspoon turmeric powder
  • 120 grams finely chopped onions
  • 45 grams garlic cloves, quartered
  • 2 green chilies cut in half
  • 25 grams chopped tomatoes
  • 350 grams pureed tomato
  • 2 tablespoon minced fresh ginger
  • 1 teaspoon tamarind paste
  • Red chili powder, to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper and cumin powder
  • Salt, to taste
  • 45 grams chopped fresh coriander leaves


  • 50 ml IDHAYAM sesame oil
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon urad dhal
  • ¼ teaspoon fenugreek seeds
  • ½ teaspoon fennel seeds
  • Few curry leaves

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