| |
| Ingredients |
Quantity |
| Karimeen
(Pearl
spot) |
200 gm |
| Coconut |
Half a
coconut |
| Coconut
oil |
50 ml |
| Mustard |
5 gms |
| Curry leaves |
to
taste |
| Shallots-sliced |
30 gms |
| Ginger-sliced |
10 gms |
| Garlic-sliced |
10 gms |
| Green Chillies Split |
10 gms |
| Vinegar |
10 ml |
| Salt |
to taste |
| |
|
| Ground
Paste |
|
| Dry
chillies |
5 gms |
| Coriander |
10 gms |
| Shallots |
2 gms |
| Ginger |
5 gms |
| Turmeric |
2 gms |
| |
Method
of preparation
|
|
Marinate the fish with half of ground
masala and fry till half done. Heat coconut oil and add mustard.
When
it splutters add fenugreek and then curry leaves.
Add shallots,
ginger, garlic, green chillies and saut?.
After some time add the
ground paste. Let it brown and
then add second extraction of coconut
milk. Add the
fish, vinegar and salt. Cover it partially and cook.
When the fish is cooked, add the first extraction of coconut milk
and
boil it once and remove from fire.
|
| |
Courtesy:
K.T.D.C.
|
|
|
