Chinchecha Kalwan (Tamarind Fish Curry) Recipe

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Ingredients:
Fish Steaks – 750 gms, cleaned (Boi or Bombay Duck or Pomfret)
Oil – 1 tblsp
Mixed Vegetables – 500 gms, cleaned and chopped
Tamarind Pulp – 1 tblsp
Tomato – 1
Garam Masala Powder – 1/4 tsp
Sugar – 1/2 tsp
Salt as per taste

For the Marinade:
Turmeric Powder – 1 tsp
Chilli Powder – 1/2 tsp
Lime Juice – 1 tblsp
Salt – 1/2 tsp

For Masala:
Coriander Leaves – 1 bunch, chopped
Green Chillies – 2, chopped
Ginger – 1 inch piece, peeled and roughly diced
Garlic – 6 cloves, peeled and diced

Method:
1. Mix all the marinade ingredients.
2. Rub into the fish steaks and marinate for 15 to 20 minutes.
3. Put the tomato in boiling water for 3 minutes.
4. Remove and put in cold water.
5. Peel the skin and chop. Keep aside.
6. Mix all the masala ingredients.
7. Add some water and grind together to a chutney consistency.
8. Keep aside in a bowl.
9. Heat oil in a pan over medium heat.
10. Add the ground masala and fry lightly.
11. Add the vegetables and 1 cup of water.
11. Bring to boil, then lower heat.
12. Cover pan with lid and simmer.
13. When the vegetables are nearly cooked, add tamarind, tomatoes and marinated fish along with all the marinade.
14. Add 1 cup of water, sugar and salt.
15. Cover and cook for 10 minutes or until fish is done.
16. Add garam masala powder.
17. Remove pan from heat and keep covered for 2 minutes.
18. Serve with cooked rice.

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