Ingredients:
Fish 500gms cut in to small size pieces
Red Chilly Powder 3 tblsp
Turmeric Powder 1 tbsp
Coriander Powder 1 tsp
Cocum/kudampuli 2,3 pieces
Mustard seeds 1 tsp
Ginger 1 small piece
Garlic 6 to 7 pods
Fenugreek (Uluva) ½ tsp
Small onion 3 pieces
Curry leaves 2 stems
Salt as required
Coconut oil as required
Preparation:
Mix the powders (chilly, turmeric and coriander) with little water
in a small bowl to make a thick paste.
Soak cocum in 1/4th of a cup for 10 mins
Heat the oil in an earthen pot. Splutter mustard and fenugreek seeds
Add chopped garlic, ginger and small onion to the hot oil.
When it becomes brown, Add the masala paste and fry it till the raw smell is gone. (or till oil starts appearing).
Add cocum along with enough water for gravy.
When it starts boiling, add fish pieces to it.
Cook till the fish is cooked well and gravy becomes thick.
Put curry leaves on top of the curry and add few drops of coconut oil.
Close the pot with a lid and switch of the flame.
This curry can be used with kappa (tapioca) or rice!
