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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Fish(clean & cut to medium size pieces) - 2 Kg
- Red chilli powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 tsp
- Tomato(chopped, medium size) - 1 no
- Tamarind(Kodampuli) - 4 pieces
- Curry leaves - 2 to
- Coarsely crush -
- Ginger - 1 inch
- Green chili - 2 to
- garlic - 3 flakes
- Shallots - 6-8 nos
- or Onions(medium size) - 1-2 nos
- Coconut milk(from half of a coconut.) -
- Thick 1st extracted coconut milk - 1/2 cup
- Second extracted coconut milk - 1 cup
- Salt(to taste) -
- Coconut oil(as reqd) -
Ingredients
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Instructions
- Dilute red chilli, turmeric and coriander powder in little water.
- Boil & cook kodampuli in 1/2 a cup of water.
- In a manchatti (preferred ) or in a kadai heat coconut oil.
- Add crushed ingredients, curry leaves, stir and fry for a minute.
- Add tomatoes stir and fry well.
- Add diluted powders, stir and fry till oil comes out.
- Add kodampuli with the water and the fish pieces.
- Add little more water, if necessary for the fish to cook.
- Add salt to taste.
- When the fish is half cooked, add the second extracted milk.
- Cover with a lid and cook on low flame till the fish is fully cooked and the gravy has thickened.
- Garnish with some fresh curry leaves.
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