Ingredients:
• 1/2 kg – fish
• 2 tbsp – oil
• 1/2 tsp – mustard
• 2 sprigs – Curry leaves
• 1 – Onion
• 2.5 cm – Ginger
• 7 Cloves – Garlic
• 2 tbsp chilly powder
• 2 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 2 pinches – Fenugreek
• 4 pieces – Tamarind (kudampuly) soaked in water
• 1 cup – water
• 1/2 tsp – Coconut oil
• salt
Method:
- Cut and clean the fish.
- Heat oil in a frying pan and splutter mustard and add curry leaves, chopped onion, ginger and garlic and fry for 2-3 minutes.
- Add in chilly powder, coriander powder, and turmeric powder and fry it well.
- Now add the fenugreek powder and the softened tamarind.
- Pour in required water, add salt. After it boils, add the fish.
- Let it simmer until the gravy thickens and the fish is tender.
- Lastly pour 2 tbsps of coconut oil.
Recipe courtesy of Queeny George