This curry is is an easy one.We can make this with any fish......kanambu is a small fish and really tasty........and the flavor of coconut oil and small onons give a special taste for the curry.....
Ingredients:
1kg Fish (any fish)
1 Medium size Onion
4 Pods Garlic
1 Medium piece Ginger
1 Big tomato
4 Green Chillies
2tsp Red chilly powder
1/2 tsp Turmeric powder
1/4 tsp Fennel seeds
1/4 tsp Fenugreek seeds
2c Thick coconut milk
1/4c Tamarind pulp
Oil
Salt
For Tempering:
Coconut oil
Curry leaves
10 Shallots
Method:
1.In a mud pot(chatti) heat little oil.
2.Now put fennel seeds and fenugreek seeds.
3.When this starts spluttering and the flavor comes add the sliced onions.
4.When the onions starts transparent add the sliced garlic,ginger and green chillies.
5.Saute well and now add the red chilly powdr and turmeric powder.
6.When the raw smell goes of add the sliced tomtoes.
7.When tomatoes are soft pour the tamarind pulp and mix well.
8.Now add the coconut milk.
9.When the coconut milk starts boiling add the cleaned fish.If u need more gravy u can add little more coconut milk.
10.When the fish is cooked off the flame.
11.Now spread some coconut oil over the curry.
12.Sprinkle the chopped shallots and curry leaves also on the curry when the curry is very hot.After this close with a lid and allow to sit for sometime.
13 .This allows the shallots to get soft and the flavour will fully get to the curry.
14.This is tasty with plain rice,chappathi or kubus.
