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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Karimeen(cut into pieces) - 1/2 kg
- Vinegar(A little) -
- Oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Curry leaves(A few) -
- Onion - 1 no
- Ginger - 1" piece
- Garlic pods - 6 nos
- Chillies - 2 nos
- Chilly powder - 1 tbsp
- Coriander powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Fenugreek seeds(Uluva) - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Tamarind(Puli) - 1/2 tsp
- Tomato - 1 no
- Coconut oil - 1/2 tsp
- Salt(As reqd) -
Ingredients
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Instructions
- Put fish in cold water.
- Add 1/2-cup salt, vinegar and keep for 15 minutes. Remove and cut.
- Heat oil in a pan.
- Add mustard seeds followed by curry leaves, onion, ginger and garlic.
- Fry till onions are golden brown.
- Add tomato and fry.
- Add coriander powder, chilly powder and turmeric powder and fry well.
- Add salt and allow it to boil.
- Add fish and cook till done.
- Heat coconut oil and add fenugreek seeds. Pour this over the gravy.
- Allow to simmer for 1/2 hour on low fire till the gravy thickens.
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