Rate this recipe!
| Prep Time | 20 minutes |
| Servings |
people
|
Ingredients
- King Fish - 1 kg
- Chilli powder - 2 tbsp
- Turmeric powder - 1/2 tsp
- Fenugreek(Uluva) - 1/2 tsp
- Mustard seeds - 1 tsp
- Small onions(Kunjulli) - 4 pieces
- Garlic pods - 3 nos
- Ginger - 4 pieces
- Kukum star(Kudam Puli) - 5 pieces
- Coconut oil - 1/4 cup
- Curry leaves - 10 stems
- Salt(As reqd) -
- Green chillies(slit) - 6 nos
- Paprika - 1 tbsp
- Water - 3 cups
Ingredients
|
Rate this recipe!
|
Instructions
- Heat about a quarter of a cup of coconut oil or vegetable oil in a frying pan until the oil is hot enough to break a few mustard seeds.
- Now add the chopped onions, few curry leaves and slit green chilies and fry.
- To this, add a mixture of turmeric, chilli powder and paprika powder in half a cup of water.
- Add salt as necessary.
- Cook until the gravy is thick and keep this aside.
- Next, take a large frying pan. Prepare a bed of curry leaves.
- Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
- Add the remaining curry leaves and `PULI `pieces. Cover with a lid and cook slowly.
- :- Do not stir, if necessary you can lift the frying pan by its` handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly.
- Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
- :- This preparation is best after it sits for a day or two to allow time for the spices to get in to the fish. In the old days they used `CHATTIES` made of "MANNU" to keep the fish curry in .The curry got better as it stayed in the chatty for some reason.
Share this Recipe
