INGREDIENTS
1, 1/2 kg Fish cut into medium size pieces
2, 1 tsp Mustard seeds
3, 1/4 tsp Fenugreek (uluva)
4, 1.5 tbsp Crushed Ginger & garlic each
5, 6-8 Small onion / Pearl onion
6, 1.5 – 2 tbsp Kashmiri chili powder
7, 1.5 – 2 tbsp Coriander powder
8, 1/2 tsp Turmeric powder
9, 2 – 3 piecesCocum/kudampuli
10, Curry leaves
11, Salt
12, Coconut oil
INSTRUCTIONS
Soak cocum in 3 tbsp water for 10 minutes.
Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste.
Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft.
Add the masala paste, salt & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well.
Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well.
Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame.
Serve with rice
