Ingredients:Fish cut into small pieces - 1/2 kg
Red Chilly Powder - 2 tsp(Adjust the chilly powder according to your taste.)
Paprika or Kashmiri Chilly Powder - 1 tsp(Adding paprika will give a bright red color to the dish.)
Turmeric Powder - a pinch
Ginger Garlic Paste - 2 tsp
Shallots Paste - 2 tsp
KudamPuli - 2(In some parts of Kerala,tamarind is used instead of Kudampuli)
Fenugreek Powder - 1/4 tsp
Curry leaves - 2 Sprig
Mustard Seeds - 1/2 tsp
Cococnut Oil -as needed
Salt - to taste
Method:
Dip KudamPuli in 1/2 cup of Salt water and keep aside.Mix together chilly powder and turmeric powder adding a little water to make a smooth paste.Heat oil in a pan and pop mustard seeds.Add 1 sprig of curry leaves into it.Add ginger garlic paste and fry for few minutes.Now add shallot paste and fry well till brown.Add the chilly paste into it and again saute till oil seperates.Add 1/2 cup of water,and soaked KudamPuli together with the water.Allow it to boil for 1 minute and add the fish pieces.Close the lid and boil it again.Add fenugreek powder and simmer for 10 more minutes stirring occasionally.Add more water if necessary.Before switching it off,garnish it with 1 tbsp of coconut oil and the other sprig of curry leaves.Cover the lid and keep aside.The dish will be more tastier as it stays.In Kerala we used to prepare this in clay pot or ‘Manchatti’ and this gives a different flavour.It will be kept in the Chatty for a day or two before having it.
Dip KudamPuli in 1/2 cup of Salt water and keep aside.Mix together chilly powder and turmeric powder adding a little water to make a smooth paste.Heat oil in a pan and pop mustard seeds.Add 1 sprig of curry leaves into it.Add ginger garlic paste and fry for few minutes.Now add shallot paste and fry well till brown.Add the chilly paste into it and again saute till oil seperates.Add 1/2 cup of water,and soaked KudamPuli together with the water.Allow it to boil for 1 minute and add the fish pieces.Close the lid and boil it again.Add fenugreek powder and simmer for 10 more minutes stirring occasionally.Add more water if necessary.Before switching it off,garnish it with 1 tbsp of coconut oil and the other sprig of curry leaves.Cover the lid and keep aside.The dish will be more tastier as it stays.In Kerala we used to prepare this in clay pot or ‘Manchatti’ and this gives a different flavour.It will be kept in the Chatty for a day or two before having it.