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|
| Ingredients |
Quantity |
| Small variety of
fish |
1/2 kg |
| Coconut |
1 |
| Green
Chillies |
30 g |
| Small red onions /
shallots |
10 g |
| Turmeric |
1/4
tbsp |
| Ginger |
1/2
inch |
| Cocum |
15-20
g |
| Curry leaves |
1
sprig |
| Coconut oil |
15
ml |
Method of
preparation |
| 1. |
Clean fish. Keep them whole if
they
are too small. If not cut them into
half. |
| 2. |
Grate coconut finely. |
| 3. |
Grind together
turmeric, a
few onions and garlic and mix with
coconut. |
| 4. |
Finely chop green chillies and ginger;
add
sliced onions. |
| 5. |
Soak cocum. |
| 6. |
In a stainless steel pan, first
put in
the curry leaves and half cocum broken into
pieces. |
| 7. |
Mix
together coconut mixture, fish,
remaining cocum and chopped and
sliced ingredients. |
| 8. |
Set into the pan. |
| 9. |
Add water to three fourth level
of
fish mixture. |
| 10. |
Add salt. Bring to boil. Quickly
reduce heat
and simmer till fish is cooked and moisture
evaporated. |
| 11. |
Pour fresh coconut oil
over. |
| 12. |
Test for seasoning and remove. Cool
and
cover. This can be kept for two days. |
Courtesy: Riviera Suites, Ernakulam |
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