KINGFISH (VANJARAM) CURRY

                                                            I love seafood or I think I should say I used to love seafood. Every tuesday my mom used to make fish curry .It's a must in our week's menu.  I used to dream of tuesdays as I can jump into this yummy curry. But once I moved to states I got bored with the seafood here as we used to get the frozen fish in our local stores.  The fish barely had any taste. At times my son used to wonder whether it is fish or chicken. I only prefered to cook tilapia for almost 4 years. Once we brought  this canned fish of mackerel which we dumped soon after we opened the tin. And my entire neighbourhood knew i was cooking fish if it is other than tilapia. Most importantly apart from me no body else is a big fan of fish in my family.
                                                            So, finally when we moved to  columbus  my husband surprised me with fresh king fish which he brought from an international market. I was super excited to taste this yummy curry. So, I immediately jumped into my apron and started cooking. Within few minutes time I was enjoying my yummy meal which I dreamt for years. One thing I would like to say regarding this fish is that it is really very brittle . So, we have to be real careful while making it. Don't stir the curry much . So, what are you waiting for write down the ingredients and jump into your kitchen...

INGREDIENTS:
King fish/ Vanjaram                      4(pieces)
Oil                                                  for shallow frying  + 4 tbsp
Onion                                             2 medium
Green chilly                                   1
ginger-garlic paste                         2 tsp
Salt                                                as needed
Red chilly powder                         2 tsp
Garam masala                                1 tsp
Coriander leaves                            fist ful

FOR PASTE:
Onion                                             1
Tomatoes                                        3
green chillies                                  2
Cloves                                             4

PROCEDURE:
1) Marinate fish pieces with red chilly powder, ginger garlic paste and salt for 30 minutes.
2) Heat oil in pan for shallow frying. Then add the fish pieces to it.
Fry the fish until it is golden color. Then flip it to the other side. Then fry it . Remove the piece and set aside.Repeat it with the remaining pieces.

3) In a mixing jar add the onion pieces, tomato pieces , green chilies and cloves. Grind it into fine paste.

4) Heat remaining oil then add the onion pieces  and green chilies.
Saute until it is transparent . Then add the  ginger-garlic paste and saute till the raw smell leaves it.

5) Now add the tomato- onion paste to it. Mix well and let  it cook for 10 minutes.
Now add the salt  and red chilly powder to it. Then add 1/2 water to the gravy. Mix well .

6) Add garam masala and  fried fish pieces to the gravy. Cover the lid and let it cook till the oil separates from the gravy.(5-10 minutes)  Then add the chopped coriander leaves and turn off the flame.

Serve with hot rice / chapathi.