My son has been craving for fish curry from 2 days,so I made a jhatpat curry,so that he could eat up before going off for a long day of tutions.It is very simple . Had to rush through steps,hence the blurry pics
I used Surmai fish-1/2 kg cut each large slice into 4 Onions/Shallots-sliced-1/2 cup Chillies-slit[as needed ;) Ginger -1 inchsliced Garlic-10 cloves Curry leaves-2 to 3 springs Tomatoes-2 sliced Tamarind soaked in water and juice squeezed out.[we need a thin tamarind extract as we are already adding tomatoes] Corn flour [if need be]
Masala Chilly powder-1 and ½ tsp Haldi-1/2 tsp Jeera powder-1/2 tsp Coriander powder-1 tsp Pepper-optional
Also Mustard seeds-1/2 tsp Jeera-a pinch Fenugreek seeds-1/2 tsp
Rub salt and chilly powder on the fish and keep aside for 10 mins.
In a mud chatti,heat coconut oil and splutter the mustard,jeera and fenugreek.
Add the chopped onions,ginger,garlic,chillies and curry leaves.Stir till golden brown.
Add all the masalas and stir.Add the tomatoes and mix well..[the tomatoes don’t need to be mushy ,as they need to be cooked in the tamarind water anyways and will retain their shape and color and yet give a burst of flavor when bitten into.]
Now add salt and the tamarind water.Adjust the sour n spice tastes by adding more water or spice.If you want the gravy to be thick ,you can add corn flour mixed with water[totally optionall]
Cover and let it boil.Add the fish pieces one by one .Cover and allow to cook for 5 to 6 mins .Taste enhances if the curry is kept covered for an hour before serving.