Ingredients:

• 1 kg – white fish
• 2 cups – Coconut grated
• 1.5 cups – Onion sliced
• 12 – Green chillies slit at the ends
• 1 tsp – Ginger cut into small long pieces
• 1 tsp – Garlic slit
• 2 – Tomato, sliced in rounds
• 4 tsp – Coconut Oil
• 1 tsp – Small Onion finely chopped
• 1 tsp – Mustard Seeds
• 1 tsp – Fenugreek
• 2 springs – Curry leaves
• For masala:
• 3 tsps – Coriander powder
• 1 tsp – Red Chilli powder
• 1 tsp – Black Pepper powder
• 1 tsp – Turmeric powder
• 1 tsp – Small Onion and Garlic paste

Method:

1. Add half a cup of water to the grated coconut.
2. Grind it in the mixer and extract the first coconut milk.
3. Add 1 more cup of water to the same coconut so that the extracted second milk comes to 3 cups.
4. Heat oil in a medium sized kadai.
5. Splutter mustard seeds and then fenugreek seeds, curry leaves.
6. Add the chopped small onion and fry till golden brown.
7. Now add a little of the second milk to the masala ingredients, mix well and add to the kadai.
8. Stir constantly for 2-3 mins and then add ginger, green chillies, garlic, chopped onions and tomatoes. Saute this well and add randampal and salt.
9. When it boils add the fish pieces, close the kadai with the lid.
10. When the fish is cooked and gravy thickens add the thalapal and heat in low flame and shake the kadai well.
11. Be gentle as the fish pieces should not break. Before the dish comes to a boil, switch off the flame.
12. Decorate with fried onion and cashew nuts if desired. Serve with rice as a main dish.

Recipe courtesy of Jaimon