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Fish – 1/2 kg.
Ginger – 1 inch(crushed).
Garlic – 6 pods(do not crush or chop).
Shallots – 8-9 Chopped.
Cocum/Kudampuli – 3 pieces.
Salt to taste.
To make into a paste:
Kasmiri Chilli powder – 2 tbsp.
Coriander powder – 1 1/2 tsp.
Turmeric powder – 1/4 tsp.
Fenugreek powder(uluva) – 1/4 tsp.
Make into a paste the ingredients under’To make into a paste’ and keep a side.
Soak cocum/kudampuli in water and keep aside for 10 minutes.
Heat oil in a manchatti/earthenware and add the chopped shallots and saute.
To this add the crushed ginger, garlic and curry leaves and saute till the raw smell disappears.
Add the paste to this and saute on low flame till oil separates.
Now add the soaked cocum along with the water and add salt and mix well.
Add enough water for the fish to get cooked.
Now when the water starts to boil,add the fish pieces.
Cook till the gravy becomes thick on a medium flame.
Serve hot with rice or Kappa(Tapioca) and Enjoy!
This curry tastes the best when served the next day of cooking.