Ingredients
- Fish cut into small pieces – 1/2 kg
- Red Chilly Powder – 2 tsp
- (Adjust the chilly powder according to your taste.)
- Paprika or Kashmiri Chilly Powder – 1 tsp
- (Adding paprika will give a bright red color to the dish.)
- Turmeric Powder – a pinch
- Finely chopped ginger and garlic or use Ginger Garlic Paste – 2 tsp
- Finely chopped Shallots – 3 tsp
- KudamPuli – 2
- (In some parts of Kerala,tamarind is used instead of Kudampuli)
- Fenugreek Powder – 1/4 tsp
- Curry leaves – 2 Sprig
- Mustard Seeds – 1/2 tsp
- Cococnut Oil -as needed
- Salt – to taste
Directions
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Dip KudamPuli in 1/2 cup of Salt water and keep aside.
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Mix together chilly powder and turmeric powder adding a little water to make a smooth paste.
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Heat oil in a pan and pop mustard seeds.
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Add 1 sprig of curry leaves into it.
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Add ginger garlic paste and fry for few minutes.
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Now add chopped shallot and fry well till brown.
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Add the chilly paste into it and again saute till oil seperates.
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Add 1/2 cup of water,and soaked KudamPuli together with the water.
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Allow it to boil for 1 minute and add the fish pieces.Close the lid and boil it again.
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Add fenugreek powder and simmer for 10 more minutes stirring occasionally.
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Add more water if necessary.Before switching it off,garnish it with 1 tbsp of coconut oil and the other sprig of curry leaves.
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Cover the lid and keep aside.The dish will be more tastier as it stays.
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Notes :In Kerala we used to prepare this in clay pot or ‘Manchatti’ and this gives a different flavour.It will be kept in the Chatty for a day or two before having it.