Ingredients:
750 gms Fish, cut into pieces
2 cups grated Coconut
1 cup Onion, sliced
10 Green Chillies
1 tsp Garlic, sliced
1/2 tsp Ginger, sliced
1 1/2 tsp Vinegar
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds
a few Curry leaves
2 tbsp Oil
Salt to taste
Grind together:
7 Red Chillies
2 tsp Coriander seeds
1 tsp Peppercorns
1 tsp Turmeric powder
1 tsp Garlic paste
1 Onion
Method:
1. Grind the coconut and extract 1 cup thick coconut milk. Add a little water and extract 3 cups of thin coconut milk.
2. Split green chillies. Heat oil and season it with fenugreek seeds, mustard seeds and curry leaves.
3. Add the ground masala paste and fry well. Add the sliced ginger, green chillies, onion and garlic. Fry till they turn brown in colour.
4. Add the thin coconut milk, salt and vinegar. Bring it to a boil. Add the fish pieces and let the curry simmer over low fire.
5. When the fish is cooked and the gravy is thick enough, stir in the thick coconut milk.
6. Bring to a boil and remove from fire.
7. Serve hot with rice.
