Thick gravy with cocunut milk & kodampuli
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Sardine(cleaned and cut as for frying, Chaala meen) -
- Cocunut milk(thick milk) - 1/2 of
- Shallots(chopped, Kunjulli) - 12 nos
- Green chillies - 4 nos
- Ginger(chopped) -
- Methi seeds(Uluva) - 8 nos
- Red chilli powder - 2 1/2 tsp
- Turmeric powder - 1/2 tsp
- Fennel seed powder(Perumjeerakam) - 1/2 tsp
- Cocum(soak it in salt water for 5 minutes, kodampuli) - 3 nos
- Cocunut oil - 1 tsp
- Curry leaves(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Take a vessel and pour oil. Heat and add methi seeds.
- Stir it and when it becomes brown in color, reduce the flame and add coconut milk, chilly powder, turmeric powder, fennel seed powder & salt. Stir it clearly and place the flame on high.
- When the curry becomes hot, add the fishes & kodampuli. Close the vessel and cook for 20 minutes in medium flame till the gravy becomes thick.
- Tips:- 1)Do not use spoon in the curry after adding the fish while boiling.
- For more taste keep the curry at least for 2 hours and serve.
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