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Ingredients
Fish 500 g
Drum stick 150 g
Coriander seeds 100 g
Red chillies 8 g
Turmeric 2 g
Pepper corns 4 g
Fennel seeds 2 g
Coconut oil 50 ml
Coconut 1
Red onion 300 g
Cocum 15 g
Salt to taste
Tomato 80 g
Ginger garlic paste 10 g
Mustard seeds 3 g
Curry leaves 2 sprigs
Method of preparation
Clean the fish.
Cut fish and drum stick into small pieces.
Fry grated coconut, coriander seeds, red chilli, turmeric powder, fennel seeds and peppercorn.
Grind the above mixture to smooth paste.
Soak cocum in little water.
Slice onions, slit green chillies.
Heat oil, saut? mustard seeds, curry leaves, onion green chilli and drum stick.
Add ginger garlic paste, powdered masala and saut? well.
Add the ground masala, cocum, fish, water and cook on a slow fire.
Add tomato pieces.
Cook on a slow fire till the gravy becomes thick.
Serve hot, garnished with fried curry leaves.
Fish 500 g
Drum stick 150 g
Coriander seeds 100 g
Red chillies 8 g
Turmeric 2 g
Pepper corns 4 g
Fennel seeds 2 g
Coconut oil 50 ml
Coconut 1
Red onion 300 g
Cocum 15 g
Salt to taste
Tomato 80 g
Ginger garlic paste 10 g
Mustard seeds 3 g
Curry leaves 2 sprigs
Method of preparation
Clean the fish.
Cut fish and drum stick into small pieces.
Fry grated coconut, coriander seeds, red chilli, turmeric powder, fennel seeds and peppercorn.
Grind the above mixture to smooth paste.
Soak cocum in little water.
Slice onions, slit green chillies.
Heat oil, saut? mustard seeds, curry leaves, onion green chilli and drum stick.
Add ginger garlic paste, powdered masala and saut? well.
Add the ground masala, cocum, fish, water and cook on a slow fire.
Add tomato pieces.
Cook on a slow fire till the gravy becomes thick.
Serve hot, garnished with fried curry leaves.
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