Ingredients:
|
|
|
|
Shark (Sura)
|
¼ kg
|
Thalippu Vadagam
|
Little
|
Onion
|
1
small
|
Salt
|
To
taste
|
Sambar Onion (Small)
|
4 -5 nos
|
Oil
|
3
tbsp
|
Bangalore Tomato
|
1 small
|
Tamarind
|
Medium
Lemon size
|
Country Tomato
|
1
small
|
Coriander Leaves (chopped)
|
1
tbsp
|
Garlic
|
4-5 flakes
|
Curry Leaves
|
Few
|
Turmeric
|
3-4 Pinch
|
Dry
Powder:
|
|
Red chilly/Dhania mix
|
3
tsp (heaped)
|
Pepper (Whole)
|
1
tsp
|
Mustard
|
¼
tsp
|
Jeera
(Whole)
|
½ tsp
|
Fenugreek seed (Methi)
|
8-10 nos
|
|
|
Tip
Red Chilly & Dhania Powder
mix :: 100 : 150 gms.
Method :
- Wash & Clean the Shark (Sura), place this in a Kadai/wok pour enough water to ensure that the shark pieces are fully immersed. Add little turmeric & salt to it.
- Allow the water to boil, lower the flame and cover with lid, cook for 4-5 minutes.
- Take out the pieces, remove the skin, cut into medium size cubes and keep aside
Dry Powder :
- Heat the Kadai and add Whole Pepper fry for 2 minutes then add Jeera (whole) fry till aroma comes, do not allow to burn the Jeera.
- Take it immediately and pound into fine powder. Keep Ready
Cooking :
- Soak the tamarind in one cup of water for ½ hr, and extract the juice
- Chop the Onion into fine pieces. Cut the garlic flakes into 2 to 3 pieces. Peel sambar (small) onions. Chop both the tomatoes into thin slices.
- Heat oil in the Kadai add mustard allow to splutter, add fenugreek seeds fry for a second,
- Now add Thalippu Vadagam, onion, Sambar Onion(Small), garlic fry till onion becomes light brown.
- Lower the flame add the tomatoes, fry till soft, add turmeric , red chilly/Dhania mix & salt of approx 1 tsp.
- Fry till well mixed and add one cup of water.
- Allow to boil, now add the tamarind juice, coriander leaves cover and cook for 10 minutes
- Open the lid and add the pounded powder, if the gravy is too thick add ½ to 1 cup of water and add another 1 tsp of salt [ after adding tamarind juice the gravy may need the extra salt]
- Check the spice and salt level if it is too sour add little more red chilly /Dhania mix powder with salt to the gravy. Add shark (Sura) pieces and curry leaves, cook for 6-7 minutes without lid/covering it.