Naadan Kilimeen / Threadfin Bream curry

I brought this temptingly beautiful fish on my last visit to East Ham.

 

Those who never heard of East Ham: East Ham is a small town in London resembles the streets in India indeed is a small India.  You wont be able to find much English people there. There is lots of South Indian restaurants in East ham who serves amazing south Indian food and are much cheaper than any other city as there is lot of competition  among this restaurants.

 

      This fish come in packet of 700gms cut,  descaled and cleaned make the job easy for me.

 

 

Ingredients:-

Kili meen- 700gms

Green Chillies- 3 (cut lengthwise)

Tomatoes- 1 big

Curry leaves- 1 spring

Oil- 2 tablespoon

For Grinding

Kashmiri Chilli Powder- 2 tablespoon (If you are using normal chilli powder reduce the amount according to your tolerance level)

Coriander Powder- 1 tablespoon

Fenugreek powder- 1/2 teaspoon

Turmeric powder- 1/2 teaspoon

Grated Coconut- 1/2 a cup

Shallots- 2

Garlic- 1 clove

Tamarind- small ball (almost the size of an Indian gooseberry)

 

Preparation:

Dry roast chilli powder and coriander powder in a non-stick pan. Keep the flame very low so that the power don't get burned. Switch off the flame when the powder starts to change colour and remove the pan from the flame ASAP. Grind this with the other ingredients listed under grinding into a smooth paste. 

 

Heat oil in the manchatti and add the grinded paste to it and sauté very well until the oil start to separate. Add fish along with the green chillies and tomatoes and add enough water and salt and cook on a medium flame for about 15 minutes or until the gravy thickens.  Add curry leaves halfway through.