Thanjavur Fish Gravy

Thanjavur cuisine has its unique fish gravy by the usage of fresh water fishes. Traditionally they make the fish curry in clay pots which add to its taste. The masalas are freshly ground which still preserves its typical aroma and taste.

Ingredients

Fish                                               500 gm

Small onion                                   1 cup

Garlic                                            10-15 pods

Tomato                                         1 cup

Tamarind extract                           1 cup

Mustard seeds                              1 tsp 

Fenugreek seeds                           1 tsp

Curry leaves                                 1 sting

Oil and salt as required

For making coconut paste

Grated coconut                             1cup

Dry red chilli                                10

Pepper corns                               1 tsp

Fennel seeds                                1 tsp

Cumin seeds                                 1 tsp

Coriander seeds                           1 tsp

Preparations

1. In a pan add oil and add fennel seeds, cumin seeds, pepper corns, coriander seeds, dry chilli, and grated coconut and fry them

2. Once it cools grind it in a blender

3. In a pan add mustard seeds, fenugreek seeds and curry leaves

4. Then add onion, garlic and tomatoes and sauté it

5. Add the ground masala, salt, tamarind extract, required water and allow the mixture to boil for 10 min

6. Then add fish pieces and cook for 20 min in low flame

7. Once oil oozes out turn off the heat

Serve fish gravy after an hour to relish its authentic taste