Clean and wash 5 – 6 medium slices of seer (anjal, visonu) fish. Roast 3 tbsps of coriander seeds lightly and grind along with 10 – 12 red chillies, 1 tsp fennel seeds and 1 tbsp poppy seeds to a smooth paste. Heat 3 tbsps of refined oil in a pan and add 1/2 tsp of fenugreek seed, 1/2 tsp mustard seeds, 1/2 tsp urad dal and 1/2 tsp fennel seeds. Once the mustard splutters add 1 cup of onions and 2 chopped tomatoes and 15 – 20 curry leaves. Fry for 2 minutes. Add the ground masala and fry till raw smell disappears. Add tamarind juice, 1/2 tsp turmeric powder and salt to taste. Add additional water as required to get a medium consistency. Add fish pieces and boil till the fish has cooked.
Recipe by Anuradha Prabhu