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Ingredients
|
Quantity |
|
Fish
|
500 g |
|
Drum stick
|
150 g |
|
Coriander seeds
|
100 g |
|
Red chillies
|
8 g |
|
Turmeric
|
2 g |
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Pepper corns
|
4 g |
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Fennel seeds
|
2 g |
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Coconut oil
|
50 ml |
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Coconut
|
1
|
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Red onion
|
300 g |
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Cocum
|
15 g |
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Salt to taste |
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Tomato
|
80 g |
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Ginger garlic paste
|
10 g |
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Mustard seeds
|
3 g |
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Curry leaves
|
2 sprigs |
Method of preparation
1. Clean the fish.
2. Cut fish and drum stick into small pieces.
3. Fry grated coconut, coriander seeds, red chilli, turmeric powder, fennel
seeds and peppercorn.
4. Grind the above mixture to smooth paste.
5. Soak cocum in little water.
6. Slice onions, slit green chillies.
7. Heat oil, saut? mustard seeds, curry leaves, onion green chilli and drum
stick.
8. Add ginger garlic paste, powdered masala and saut? well.
9. Add the ground masala, cocum, fish, water and cook on a slow fire.
10. Add tomato pieces.
11. Cook on a slow fire till the gravy becomes thick.
12. Serve hot, garnished with fried curry leaves.
Courtesy : Hotel Hillview, Munnar
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