Ingredients
1.
Fish -8 medium slices
2.
Green chilly-1 or 2
3.
Tomato-1no,cubed
4.
Coconut oil-1tbsp
5.
Curry leaves-a few
6.
Tamarind-1 small lemon sized ball
7.
Salt
8.
Water-1 ½ cup+1/4 cup
9.
For grinding
·
grated coconut-3/4cup
·
ginger-1”inch piece
·
pearl onions(chuvanulli)-4nos
·
garlic-5pods
·
chilly powder-1tsp
·
turmeric powder-1/4tsp
Method of preparation
1. Soak tamarind in ¼ cup of water and
some salt for 10 minutes.
2.
Grind ingredients listed under for
grinding into smooth paste by adding little water.
3.
Squeeze the tamarind to take the extract
and mix it with the grinded coconut paste. Transfer this into a meen chatty. Add remaining water,slitted green
chilly and some curry leaves. If require
add some more salt.
4.
When it boils add fish pieces in. Mix
well. Close with a lid. Reduce the flame. Let it cook for 10 mutes or until the
fish has cooked and gravy thickens.
5.
Lastly add coconut oil, tomato and some
more curry leaves. Gently swirl the Chatty.Let it rest for some time
Enjoy with steamed rice ,Kappa
vevichathu …
Notes:
·
Any type of fish can be used for this curry.
Adjust the cooking time according to the type of fish. If you are using
karimeen or very tender fish, that will get cooked within 5 minutes. Over
cooking leads to crumbling of fish pieces.
·
Tamarind can be substituted with 2 or
3 pieces of kudampuli.Once it reaches enough tanginess take out the kudampuli
from the curry.
·
The color of the gravy depends on the
type of chilly powder. Here I have used kashmiri chilly .Adjust the spice level
according to your taste buds.
