Fish curry – onion gravy

I call this the affordable or poor mans fish curry. The gravy does not use the traditional coconut but has an onion base. The heat of the chillies is balanced by the tamarind. While I used very small pomfrets for this dish you could use any small fish that is cheaply and freely available

Fish – any of your choice

For grinding
Onions – 3 very large about 450 grams
Kashmiri chillies- 18
Garlic – 8 cloves
Coriander seeds – 1 teaspoon
Cumin – 1/2 teaspoon
Ajwain – 1/2 teaspoon
Turmeric -1/2 teaspoon
Pepper corns – 3/4 teaspoon
Tamarind – lime sized ball

Ginger one inch piece – not to be ground
Oil as required
Salt to taste

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