Neymeen - 250 gms
Oil - 4 tsp
Fenugreek - 2 pinches
Onion - 2 tsp (long slices)
Ginger - 1/2 tsp (long slices)
Chilli powder - 2 tsp
Water - 3/4 cup (also a little for soaking tamarind)
Tamarind (Kudampuli) - 3 or 4 pieces
Garlic - 1 tsp
Method of preparation
Soak tamarind in little water. Also soak chilli powder in a 4 tsp of water. Heat oil and fry fenugreek and then add onion. Saute and add ginger. Add the soaked chilli powder and when it is browned add the tamarind water and one cup more of water, sufficient to cook the fish. Put fish, tamarind and salt and cook covered. When it boils add garlic. Allow simmering and when the gravy has desired thickness remove from fire.
Courtesy: Kayaloram Lake Resort, Alappuzha.