- Fish - 500 gms
- Shallots (Cheriyaulli) - 200gms
- Tomato - 200 gms
- Green Chilli - 100 gms
- Curry leaves -50gms
- Coriander Leaves - 50 gms
- Turmeric powder - 1 Tsp
- Fenugreek seeds - 1 Tsp
- Dry Red Chilly - 5
- Kokkam (Kodampuli) - 3 pieces( Wash it cold water)
- Ginger - 1 small piece
- Garlic - 8-10
- Grated Coconut - 50 gms
- Coconut Oil - 2 Tbsp
- Water - 1 cup
- Coconut Oil - 2 Tsp
- Mustard Seeds - 1 Tsp
INSTRUCTIONS:
- Clean and de-bone the fish. Cut into required pieces.
- Grind green chilli,curry leaves,coriander leaves and coconut to a fine smooth paste.
- In a manchatti or pan, heat oil, simmer the flame, add fenugreek seeds.when it starts to brown, add shallots and curry leaves.
- Fry well till it leaves the raw smell. Add turmeric powder and stir well.
- Add tomato , kokkam and water to it. Bring it to boil.
- Add salt and fish pieces to it. Cook it with closed lid.
- When fish is halve cooked, add the ground green masala , Cook it.
- When fish is cooked , remove it from the flame and drizzle little coconut oil on top.
- For tempering, heat 2 Tsp oil and crackle mustard seeds. Pour this on to the curry.
- Serve with hot steamed rice/ chappathi/ ghee rice.
- Linking this to Side Dish Mela of Cooking 4 All Seasons
Source: A Bowl Of Curry
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