Fish-1/2 kg cleaned and cut into pieces
Small Onions-3 sliced
Garlic-1 tbsp sliced
Ginger-1 tbsp(sliced lengthwise)
Green Chilly slited-
Curry leaves-2 stems+2 stems
Chilli powder-4 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Kerala tamarind(Kudampuli)-3-4 pieces
Salt-As required
Mustard seeds-1 tsp
Coconut Oil-2 tbsp+ 1 tsp
Water- As required
Method:
- Wash and cut the fish into pieces.
- Soak the tamarind in water.
- In a pan add oil and mustards.
- When it begin to splutter, then add Small onions, garlic, ginger, green chilly and 2 stems curry leaves. Saute well.
- When this becomes golden brown then add all the powders and simmer the fire.
- Fry till the raw smell goes. Then add 2 cups water and salt as required and also the soaked tamarind.
- When the water begins to boil, simmer and then add the fish pieces. The pieces should be immersed completely in water, so add more water if needed.
- Increase the fire,Cover the pot and when the water again begins to boil simmer the fire and cook for around 20-25 min on low fire.
- When the gravy thicks turn off the fire and add one tsp of coconut oil and 2 stems of curry leaves and cover it keeping it open slightly.
