Ingredients:
• 1/2 kg – bone less fish, cut into small pieces
• 250 gms – Shallots (sambar onion)
• 4 to 6 pieces – cocum (kudampuli), soaked in 1/2 cup of water
• 5 to 6 – shallots, sliced
• 6 flakes – garlic, chopped
• 2 cup – grated Coconut
• 1/2 tsp – mustard
• 1 tsp – cumin
• 1 tsp – Fenugreek
• 1/2 tsp – pepper Corns
• 1.5 tbsp – coriander powder
• 1 tbsp – chilli powder or to taste
• 1 tsp – Turmeric powder
• 1 tbsp – jaggery, optional
• few Curry leaves
• oil to deep fry
• salt to taste
• For Seasoning:
• 2 tbsp – oil
• 1 tsp – mustard
• 1 – red chilli, broken into two pieces
Method:
- Apply salt to fish and deep fry in hot oil.
- Drain and reserve.
- Peel and cut shallots into halves.
- Heat 1/3 cup of the oil in which fish was fried. Fry shallots till light brown.
- Add curry leaves and Cocum, with the soaking water.
- Simmer for 5 minutes.
- Add the fried fish.
- Heat 2 Tbsp of oil (in which the fish was fried) in a small kadai.
- Add mustard, cumin and fenugreek and pepper.
- When these start spluttering, add shallots and garlic.
- Fry till they start turning brown. Add coconut and fry till it is golden brown.
- Add all the powders, fry for few seconds.
- Cool the fried ingredients and grind to a thick paste with a little water
- Add the ground paste to fish mixture.
- Add salt to taste and optional jaggery.
- Simmer for 3 minutes and remove from fire.
- Heat oil for seasoning. Add mustard.
- When it splutters, add fenugreek. After few seconds add red chilli.
- Fry for few seconds and add to the theeyal.