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Fish – 500 gms.
To roast and grind:
Grated coconut-11/2 cup.
Shallots(Cherya ulli) – 2 Sliced.
Garlic – 1 tsp.
Chilli powder – 1 Tbsp.
Coriander powder – 1/2 tbsp.
Whole pepper – 1 tsp.
Fenugreek seeds(uluva) – 1/2 tsp.
Curry leaves – 5-6.
Ginger – 1tsp(Finely Chopped).
Garlic -1tsp(Finely Chopped).
Green Chilli – 1(Acc to one’s requirement).
Shallots – 6 sliced.
Turmeric powder – 1/4 tsp.
Cocums – 2.
Coconut oil – 1/2 tbsp.
Water- 3 tbsp for grinding and making into a paste.
Water – 1.5 -2 cups for cooking.
Salt to taste.
Heat a pan and dry roast the ingredients(EXCEPT CHILLIPOWDER,CORIANDER POWDER and
CURRY LEAVES).When the Coconut mixture starts turning golden brown,add chilli powder,
coriander powder and curry leaves.Roast it for another 3 minutes and keep aside to cool.
After it cools,Add 3 tbsp of water and grind it to a smooth and thick paste.
Now heat a manchatti/claypot,and add the ground paste and all the ingredients under
‘For gravy’.To this,add about 1.5-2 cups of water and Salt.Let it boil.
To this,add the fish pieces.Coat the fish pieces with the gravy and cook till done.
Switch off the flame after the fish is cooked completely and the coconut oil and the curry
Let it rest for a while before serving.
The colour of the curry will deepen as it rests.
Serve with Rice or even with chapathis or Dosas and Enjoy!
If you dont have cocum,use tamarind pulp instead.
You can use Pomfret (avoli), fresh tuna (choora), Prawns, Mackerel (ayala) for this recipe.
You can use dry chilli and coriander seeds, instead of chilli powder and coriander powder,
while roasting the coconut. If you are using it, use 6 dry chillies and 1/2 tbsp of coriander
seeds. In that case, add the dry chilli and coriander seeds along with the coconut in the