Ingredients
- Fish: ½kg You can use Mackerel. I couldn't get it though.
- Mustard seeds – 1 tsp
- Fenugreek (uluva) – ¼ tsp
- Ginger & garlic – 1½ tbsp, crushed into a fine paste
- Small onion – 6-8
- Kashmiri chili powder – 1½ – 2 tbsp
- Coriander powder – 1½ – 2 tbsp
- Turmeric powder – ½ tsp
- Cocum/kudampuli – 2,3 pieces
- Curry leaves
- Salt
- Coconut oil
Instructions
- Soak coccum in little water for 10 minutes. Keep aside.
- Mix the chili,coriander & turmeric powders together with coconut oil/water to make a paste. Keep aside.
- Heat oil in a clay pot or a pan & splutter mustard & fenugreek.
- Add crushed ginger garlic paste & stir for a couple of minutes.
- Add small onion & curry leaves & saute till it becomes soft.
- Add the masala paste and salt & fry till oil starts appearing.
- Add coccum along with the water & fish pieces. Combine well. It will be safer to rotate the pan to ensure that fish & masala is mixed well.
- Add required amount of water. just so that the fish pieces are immersed in it & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame.
- Keep aside for an hour. Serve with rice or kappa (tapioca)
Notes
Bigger fishes like sardines, mackerel, seer fish, butter fish, pomfret are always preferred.
You may use onion instead of shallots. But the taste may vary.
- Prep Time: 0 hours
- Cook Time: 0 hours