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White fish- 1 lb (skinned & cut into chunks)
Grated coconut- 2/3 cup
Large onion- 1 (chopped)
Tomatoes- 2 (chopped)
Grated ginger- 1 tablespoon
Chopped green chilies- 1
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Fennel seeds - 1/4 tsp
Juice of tamarind- 4 tablespoons
Curry leaves- 5
Salt to taste
Oil- 5 tablespoons
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Heat the oil in a pan and fry the coconut, fennel seeds and 3/4th of the onion until golden. Add chili powder and turmeric powder and stir-fry for a minute. Grind this in a food processor.
Fry the remaining onions until golden brown. Remove from oil and set aside.
Heat the tamarind juice in a pan over low heat. Add the ground spices, ginger, green chili and tomatoes. When the mixture starts boiling add the fish and salt. Cook for 10-15 minutes or until the fish is tender. Now add the fried onions and sprinkle the curry leaves. Serve hot
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