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:

1. Cut and clean the fish.
2. Heat oil in a frying pan and splutter mustard and add curry leaves, chopped onion, ginger and garlic and fry for 2-3 minutes.
3. Add in chilly powder, coriander powder, and turmeric powder and fry it well.
4. Now add the fenugreek powder and the softened tamarind.
5. Pour in required water, add salt. After it boils, add the fish.
6. Let it simmer until the gravy thickens and the fish is tender.
7. Lastly pour 2 tbsps of coconut oil.

Recipe courtesy of Queeny George