Machhli ka Khatta Salan or Fish Sour Curry\rbr\rbrFrom Maimoona Yasmeens Recipes\rbr\rbrYOU CAN ALSO REACH US ON :\rbrYoutube Subscribe -\rbrWebsite - \rbrFacebook - \rbrGoogle Plus - \rbrTwitter - \rbrInstagram - \rbr\rbrIngredients: For 6 to 8 servings\rbr\rbrBoneless fish: ½ kg\rbrSliced dry coconut: 34th cup\rbrPeanuts: 34th cup\rbrSesame seeds (til): 1 cup\rbrFenugreek seeds (methi): 1 teaspoon\rbrCumin seeds (sabith zeera): 1 teaspoon + 2 teaspoons\rbrCoriander seeds (sabith dhaniya) : 2 tablespoons\rbrOnions:2\rbrDry tamarind: 1 cup\rbrSalt: 1 ½ teaspoon + 2 teaspoons\rbrTurmeric powder: 1 teaspoon + 1 teaspoon\rbrWheat flour:\rbrCooking oil: 5 tablespoons\rbrGinger garlic paste: 1 ½ tablespoons\rbrRed chilli powder: 3 teaspoons\rbrCurry leaves: a handful\rbrChopped coriander: a handful\rbrWhole green chillies: 3\rbr\rbrProcedure:\rbr\rbr1. Soak dry tamarind in 2 cups of water for about half an hour.\rbr\rbr2. Make medium size pieces of boneless fish. Add 1 ½ teaspoon salt, one teaspoon turmeric powder, mix well and keep this aside for about half an hour. \rbr\rbr\rbr3. After half an hour, add one cup wheat flour and wash thoroughly. Keep this aside.\rbr\rbr4. In a frying pan, add sliced dry coconut. Roast till they turn brown.\rbr\rbr\rbr5. Roast peanuts till they turn brown and remove the skin.\rbr\rbr6. Roast sesame seeds on low flame.\rbr\rbr\rbr7. Roast fenugreek seeds, one teaspoon cumin seeds or zeera, 2 tablespoons coriander seeds or sabith dhaniya till brown.\rbr\rbr8. Roast sliced onion till brown.\rbr\rbr\rbr9. Grind all these into a fine paste using required amount of water.\rbr\rbr10. Extr tamarind water from the soaked tamarind.\rbr\rbr\rbr11. In a cooking pan, add oil. When the oil is hot, add 2 teaspoons cumin seeds or sabith zeera.\rbr\rbr12. Let them splutter and add ginger garlic paste.\rbr\rbr\rbr13. Stir for about 15 seconds and add 1 teaspoon turmeric powder, add the grinded paste.\rbr\rbr14. Keep stirring for about 10 minutes till the oil separates.\rbr\rbr\rbr15. Add red chilli powder, 2 teaspoons salt. Stir for about 15 seconds.\rbr\rbr16. Add tamarind water and add 3 tea cups of water.\rbr\rbr\rbr17. Mix well and add curry leaves, chopped coriander and whole green chillies.\rbr\rbr18. Add fish pieces to the gravy and close the lid.\rbr\rbr\rbr19. Cook on medium flame for about one minute and on low flame for about 10 to 15 minutes.\rbr\rbrMachhi ka Khatta Salan or Fish Sour Curry is ready.