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Easy to cook and delicious to eat.
List of ingredients:
Qty Measure Ingredient Wt.(gms)
500 grams fish (any kind)
2 cups coconut (scraped)
2 Tbsp red chilly powder
1/2 tsp turmeric powder
3 Nos green chilly (slit lengthwise)
3 Nos fish tamarind (kudampuli)
2 tsp coconut oil
1 tsp fenugreek seeds
2 Tbsp shallots (sliced round)
2 Tbsp curry leaves
Cooking procedure
Clean well and cut the fish into pieces and keep aside. Wash and Soak the tamarind in little hot water. Grind coconut, red chilly powder and turmeric powder with 1 cup water. In a clay pot, boil this ground masala with the green chillies added to it. Once it boils, add the tamarind and fish pieces and let it cook for 10 minutes (if the fish is oily,the oil from the fish should come on top).
Heat oil and let the fenugreek seeds (uluva) splutter. Add the sliced shallots and let it fry until golden brown. Add the curry leaves and remove from fire. Pour this tempering over the fish curry. Enjoy
Storage tips:
Can be refrigerated for upto 3 days.
List of ingredients:
Qty Measure Ingredient Wt.(gms)
500 grams fish (any kind)
2 cups coconut (scraped)
2 Tbsp red chilly powder
1/2 tsp turmeric powder
3 Nos green chilly (slit lengthwise)
3 Nos fish tamarind (kudampuli)
2 tsp coconut oil
1 tsp fenugreek seeds
2 Tbsp shallots (sliced round)
2 Tbsp curry leaves
Cooking procedure
Clean well and cut the fish into pieces and keep aside. Wash and Soak the tamarind in little hot water. Grind coconut, red chilly powder and turmeric powder with 1 cup water. In a clay pot, boil this ground masala with the green chillies added to it. Once it boils, add the tamarind and fish pieces and let it cook for 10 minutes (if the fish is oily,the oil from the fish should come on top).
Heat oil and let the fenugreek seeds (uluva) splutter. Add the sliced shallots and let it fry until golden brown. Add the curry leaves and remove from fire. Pour this tempering over the fish curry. Enjoy
Storage tips:
Can be refrigerated for upto 3 days.
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