ROASTED COCONUT FISH CURRY

 ROASTED COCONUT FISH CURRY 

INGREDIENTS 

Fish - 500 gm
Sliced Shallots - 1/2 cup
Sliced Green Chillies - 5
Sliced Tomatoes - 2
Grated Ginger - 1 Tbsp 
Crushed Garlic - 1 Tbsp 
Tamarind Pulp - 3 Tbsp
Fenugreek Seeds - 1 Tsp
Mustard Seeds - 1 Tsp
Curry Leaves - 2 Sprigs
Coconut Oil - 4 Tbsp
Salt - To Taste

TO ROAST AND GRIND

INGREDIENTS 

Grated Coconut - 1 1/2 cup
Sliced Shallots - 5
Chopped Garlic - 2 pods
Chilli Powder - 2 Tbsp 
Kashmiri Chilli Powder - 1 Tbsp
Coriander Powder - 1 Tbsp 
Turmeric Powder - 1/2 Tsp 
Peppercorns - 1 Tbsp 
Curry Leaves - 1 Sprig
Salt - To Taste

In a pan add grated coconut peppercorns garlic shallots and curry leaves
Once it turns golden add spice powders
Roast until raw smell is no more
Add salt to taste and mix well
Cool at room temperature 
Grind to a smooth paste

METHOD

Heat oil in a clay pot or kadai
Add in the fenugreek seeds mustard seeds and curry leaves 
Once they splutter add in the sliced shallots and green chillies 
Once the shallots are soft and transparent add in the grated ginger and crushed garlic 
Sauté for a couple of minutes and add the sliced tomatoes 
Sauté until mushy and add in the tamarind pulp and ground masala 
Sauté and add salt to taste and water as required 
Add in the cleaned fish pieces 
Cover and cook in low to medium flame
Once done serve hot with white rice mashed Tapioca or Chakka Puzhukku 

Notes :

Adjust spices to suit your taste
I served with Chakka Puzhukku and white rice 
Use any kind of fish with bones or fillets 
Chakka Puzhukku is mashed raw jackfruit 
I’ll post the recipe soon





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