Ingredients:
Fish - 1/2 kg
Coconut - 2 cups
Chilly powder - 1 tbsp
Coriander powder/malli podi- 2 tsps
Pepper - 1/2 tsp
Jeera - 1/2 tsp
fenugreek -1/2 tsp
small onions - 6(to grind)+2(to temper)
tomato - 1
Tamarind paste - 1 lemon size
Turmeric powder - 1/2 tsp
Curry leaves - 1 strand
Mustard and fenugreek seeds- 1/2 tsp each for tempering
Oil - 2 tbsp
Salt - to taste
Method:
1.In kadaai fry coconut,chilly powder, coriander powder and pepper, turmeric powder and jeera with 1 spoon gingelly oil
2. Grind adove ingredients and small onions to a paste with some added water.
3. Heat gingelly oil and crackle mustard seeds. Fry fenugreek for a while and add a couple of chopped onions and chopped tomato, then add curry leaves.
4. Add the ground paste, tamarind salt. Half a cup water may be added at this stage if gravy is too thick. Boil for 2 mins.
5. Add the cleaned and cut fish pieces, close and simmer cook for 10 mins.
6. Serve hot with rice.
