🌶️ Spicy Coastal-Style Tambosa (Red Snapper) Curry

Ingredients:

• Tambosa (Red Snapper) fish – 500g (cut into pieces)

• Oil – 3 tbsp

• Mustard seeds – 1 tsp

• Curry leaves – 10–12

• Onions – 2 medium (finely chopped)

• Garlic – 6 cloves (crushed)

• Ginger – 1 inch piece (grated)

• Green chilies – 2 (slit)

• Tomatoes – 2 medium (pureed)

• Tamarind paste – 1 tbsp (or a small lemon-sized ball of tamarind soaked in warm water)

• Red chili powder – 1.5 tsp (adjust to taste)

• Turmeric powder – ½ tsp

• Coriander powder – 1 tbsp

• Garam masala – ½ tsp

• Salt – to taste

• Fresh coriander – for garnish

• Water – 1 to 1.5 cups

Instructions:

1. Prep the tamarind water:
   If using tamarind ball, soak it in warm water and extract the juice. Set aside.

2. Heat oil in a pan and add mustard seeds. When they splutter, add curry leaves.

3. Add chopped onions, garlic, ginger, and green chilies. Sauté till onions turn golden brown.

4. Add pureed tomatoes and cook till oil starts separating.

5. Add turmeric, red chili powder, coriander powder, and salt. Mix well.

6. Pour tamarind water and add about 1 cup of water to make a curry base. Bring it to a boil.

7. Add the fish pieces gently to the boiling curry. Cover and simmer for 10–12 minutes or until fish is cooked through.

8. Sprinkle garam masala and give a gentle stir.

9. Garnish with fresh coriander and serve hot with steamed rice or neer dosa.