Ingredients
Fish – 500 grams
Coconut Oil – 4 tblspn + 1 tsp
Mustard Seeds / Kaduku – 1 tsp
Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
Shallots / Sambar Onion – 20 peeled and sliced thinly
Coconut Oil – 4 tblspn + 1 tsp
Mustard Seeds / Kaduku – 1 tsp
Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
Shallots / Sambar Onion – 20 peeled and sliced thinly
Garlic – 5 cloves chopped finely
Ginger – 2 cm piece chopped finely
Green Chilli – 2 slit
Curry leaves a big handful
Kashmiri Chilli Powder – 4 tsp
Ginger – 2 cm piece chopped finely
Green Chilli – 2 slit
Curry leaves a big handful
Kashmiri Chilli Powder – 4 tsp
Turmeric Powder / Manjal Podi – 1 tsp
Fenugreek Seed Powder / Vendayam Podi – a big pinchSalt to taste
Kokum / Kodapuli – 3 piece or Tamarind Pulp – 2 tblspn
Water – 2 cups
Method
Heat oil in a earthernware kadai. Add in mustard and fenugreek seeds and let them sizzle.
Add in shallots, garlic, ginger, curry leaves and turmeric powder. Saute this for 3 mins or so.Now lower the flame and add in kashmiri chilli powder and pepper powder. Saute this on low heat for around 5 mins. The spices will get toasted and colour will darken.
Now add in tamarind pulp and water. Add in salt and bring it to a boil.
Once it reaches a boil, add in fish and mix well. Add in some curry leaves
Cook this partially covered for 8 to 10 mins on medium high heat. The fish will be cooked by this time.
Now take it off the heat and add in a big pinch of fenugreek seed powder and pepper powder.
Finally drizzle in a tsp of coconut oil on top. Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavours to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.now serve