Ingredients:
Fish – 250 gms, cleaned, cut into small pieces and washed
Small Onions – 2 to 3, chopped
Green Chillies – 1, slit
Ginger – 1 inch piece, chopped
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Malabar Tamarind Extract – 1/4 cup
For the coconut paste:
Oil – 1/2 tblsp
Coconut – 1/2, grated
Small Onions – 2 to 4, chopped
Dry Red Chillies – 5, broken into pieces
Curry Leaves – handful
Coriander Seeds – 1/2 tsp
Black Pepper Powder – 1/2 tsp
Garlic – 1 clove, chopped
Turmeric Powder – 1/4 tsp
For tempering:
Oil – 1/2 tblsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/2 tsp
Small Onions – 1, chopped
Curry Leaves – few
Method:
1. To make the coconut paste, heat oil in a pan.
2. Fry the coconut with remaining ingredients except garlic and turmeric powder.
3. Fry till coconut turns brown.
4. Keep aside to cool.
5. Add garlic and turmeric powder.
6. Grind to a fine paste with 3/4 cups of water.
7. Heat a pan over medium heat.
8. Add small onions, green chillies, ginger, salt, tamarind extract and 1/2 cup of water.
9. Add red chilli powder and turmeric powder.
10. Add the fish and cook over low heat for 10 minutes.
11. Add the coconut paste and bring to a boil over high heat.
12. Lower heat and simmer till gravy thickens.
13. Remove from heat.
14. Heat oil for tempering in a pan and fry the mustard seeds.
15. When it starts to splutter, add the remaining ingredients and fry till onions turn brown.
16. Pour the tempering into curry and mix gently.
17. Serve hot with rice.
Note: image is for illustration purposes only and not that of the actual recipe.
