king fish curry traditional style

This recipee is good with king fish, however it can be tried with seabass or mackrell as well. This goes great with rice, chapatti, parotha and idlli, dosai and bread too.

Ingredients:
Shallots – 1 cup or 1 large red onion
Coconut – ½ a coconut
Tamarind – lemon size
Tomato – 1
Corriander powder – 4 Tbsp
Chilli powder – 2 Tbsp
Turmeric powder – ½ tsp
Salt
Fish – 750 gms
Fenugreek seeds
Curry Leaves
Sesame oil – 3 tbsp

Preparation:

1. Peel and chop the onions except 6 of the small onions. Is using a big onion chop it to medium size and reserve ¼th of them.
2. Grind the coconut, tomato and the reserved onions to a fine paste. To this add the powders and grind again.
 3. Extract the tamarind juice and mix it with the ground paste.
4. Clean the fish and rub it with turmeric powder and salt.
5. Heat 2 Tbsp of sesame oil or any oil in a pan.
 6. When the oil is hot add the fenugreek seeds and add the curry leaves and onions and fry until the onions turns colour.
7. Then add the ground paste with some water. Bring it to the boil and boil it for atleast 20 mins. Use more water if the curry is thick.
8. Then add the fish of your choice. King Fish goes very well for this recipe.
9. Cook the curry till the fish is cooked and close it with a lid and enjoy. The Kuzhambu taste even better the next day.