Fish Curry - Traditional recipe
One of the best fish curries which I have ever tasted was made by my grandmother and the taste still lingers on and revives beautiful memories of the tastiest meals my Amma used to make. The fish curry made in our home is a little different as we use a double tempering and the ground raw masala is mixed first and then tempered. This is a very unique way of cooking a fish curry which I have not seen elsewhere and the slow cooking method gives a very tangy, spicy curry. Any kind of fish can be used to prepare the curry but in Mysore we use the freshwater or the river Fish like rohu or Cutla or the most delicious Baam fish ( well it is a local fish... don't know the English name). Ingredients · Fresh fish cut into fillets -500 grams · Onion - 4 medium sized · Tomatoes – 4 medium sized · Ginger and garlic paste one and a half tablespoon · Zeera and methi half teaspoon each · Tamarind pulp thic