Ingredients:
Fish- 1/2 kg
Ginger and garlic paste- 1 1/2 tbsp
Coriander powder- 2 tbsp
Kashmiri Chilli powder- 2 tbsp
Turmeric powder- 1/2 tsp
Coconut grated- 1 cup
Kudampuli/ Kokum- 3 medium pieces
Coconut oil- 1 tbsp
Fenugreek- 1/4 tsp
Mustard seeds- 1 tsp
Curry leaves- 2 strings
Salt- as needed
Method:
- Mix together chillipowder, coriander powder and turmeric oil with little water to make a paste.
- Soak kudampuli in 5 tbsp water.
- Heat oil, splutter mustards and fenugreek.
- Add ginger garlic paste and saute for 4 minutes.
- Add shallots and curry leaves and saute till they are soft.
- Add the paste and salt and fry till the oil starts seperating.
- Add kudampuli along with the water and mix well.
- Add the fish pieces and carefully combine them all.
- Add water just to cover the fish pieces well and cook in high flame.
- When the water starts to boil, reduce the flame to low and cover and cook the fish till the gravy becomes thick and fish is done.
