Ingredients:

• 250 g – fish pieces
• 1 cup – grated Coconut
• 1 – onion, sliced
• 2 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 2 tbsp – coriander powder
• 1 tsp – aniseed
• 4 – green chillies, sliced
• 1 tsp – Ginger paste
• 2 tsp – Garlic
• 1 tbsp – shallots, thinly sliced
• 1 sprig – Curry leaves
• 1 – tomato, quartered
• 1.5 tsp – Tamarind paste
• 1/2 tsp – Fenugreek seeds (or powder)
• 1/2 bunch – Coriander leaves (optional)
• Salt – to taste
• 2 tbsp – oil

Method:

1. Wash and drain the fish pieces. Keep aside.
2. Mix the tamarind paste in 1/2 a cup of water and keep aside.
3. Heat 1 tsp oil in a pan. Put a few curry leaves followed by, shallots, aniseeds and coconut.
4. Fry, till they turn golden brown. Remove from pan and let it cool.
5. Once cooled, grind to a fine paste and keep aside.
6. Heat a pan with the remaining oil. Add the fenugreek seeds. When they start to splutter, add the curry leaves followed, by onion and chillies. Saute for a while.
7. Add the ginger- garlic paste and saute, till the raw smell goes.
8. Add the coriander, chilli and turmeric powders. Fry for a minute.
9. Add salt and the tamarind water. When it starts to boil, add the fish pieces and tomatoes.
10. When the fish is cooked, add the ground coconut paste along with a cup of water and remaining coriander leaves. Let it simmer for a few minutes and switch off heat.
11. Serve with rice.
12. Recipe Courtesy: Mareena’s Recipe Collections