Spicy Red Chili Dipping Sauce For Fried Fish
Small onions – 4-5
Ginger – 1/2 inch piece
Garlic – 4 pods
Mustard Seeds – 3/4 teaspoon + 1 pinch
Red Chili Powder – 3/4 tablespoon
Cumin – 1/2 teaspoon
Vinegar – 1 tablespoon
Curry Leaves – 2 sprigs
Oil – 3 tablespoons
Salt – to taste
Water – 1/2 cup
Grind to a smooth paste peeled onions, ginger & garlic, 3/4 teaspoon mustard seeds, Cumin, and red chili powder, by adding a little water.
In a pan add oil and splutter mustard seeds, add curry leaves and the ground masala paste and cook on a low flame till the oil separates.
Add 1/2 cup water to the pan and bring the sauce to a boil, cook for about 10 minutes, till the raw smell goes away.
Add vinegar and salt, check seasoning, remove sauce from flame. Serve hot or cold with fried fish, either by pouring it over the fish or serving it separately in a small bowl.
Preparing the sauce with the left over oil after you fry the fish, will make it taste better.