Fish gravy curry / Ragandi Fish Curry / Fish Curry

  • Fish - 1 kg (Cleaned and slices of Fish)
  • Cow Ghee - 3 Spoons
  • Onion - 1 Large
  • Salt as per taste or 1-2 Spoons
  • Chilli Powder - 3 Spoons
  • Ginger Garlic Paste - 1 Spoon
  • Turmeric - 1 Spoon
  • Coriander Leaves few
  • Garam Masala / Masala Powder - 1 Spoon
  • Tamarind - 20gm
First light the stove and put a kadai/pan on medium flame. Now add chopped onion and let it fry. Meanwhile add salt, chilli powder and turmeric to fish slices and sauté well and marinate it. In another bowl soak tamarind in 3-4 cups of water. Once the onions are fried add marinated fish slices and pour tamarind juice on it. Now turn the flame to high and cover the pan with a lid and cook for sometime. You can check the curry by removing the lid after some time. Once it is half boiled/cooked add ginger garlic paste and cover the lid. Once the gravy becomes thick add garam masala powder and chopped coriander leaves and keep the pan aside by turning off the stove. Let it cool and serve Yummy Yummy Fish Gravy Curry. We Can eat fish curry the next day. You will feel the actual taste of the curry on the next day. I used aluminum utensils to cook the curry and type of fish I used is ragandi.