Ingredients (Serves 5)
1. Fish (tilapia, large anchovy, sea bass, king fish etc)– 400 gm, cut into small pieces
2. Ginger – 1 – 1.5 tsp, thinly sliced
Green chilies (use mild chilly) – 2 – 3, slit
Shallots – 2, chopped
Drumstick pieces – 5 – 6
3. Tamarind – Goose-berry sized (Soaked in 1/2 cup warm water for 15 minutes and squeezed)
Water – 3/4 cup
4. Grated coconut – 1.5 – 2 cups
Turmeric powder – 1/2 tsp
Chilly powder (medium spicy) – 2 – 2.5 tsp
Coriander powder – 1 tsp
Shallots – 3
5. Tomato – 2 small, quartered
Salt – To taste
6. Coconut oil – 1.5 tbsp
Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
Shallots – 3, thinly sliced
Curry leaves – A few
Method
1. Grind grated coconut with ingredients numbered to a fine paste. Transfer to a clay pot. Add ingredients numbered 2 and tamarind juice. Add 3/4 cup water and salt, to taste. Bring to a boil. Cook for 5 minutes. Add fish pieces. Cook covered for 10 minutes. Add tomato pieces and cook covered for 3 – 5 minutes. Switch off.
2. Heat coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies. Fry shallots until golden. Add curry leaves and stir until crisp. Pour over the curry.Keep covered for 10 minutes. Serve with rice, puttu, dosa etc.
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