February 4, 2023




Fish – ½ Kg

Tamarind Water – 2 tablespoon (Thick)

Coconut Milk – ¼ cup (Thick)

Curry Leaves – 3 sprigs

Tomato – 1 (sliced)

Red Chili Powder – 2 Teaspoon

Coriander Powder – 1 tablespoon

Turmeric Powder – ¼ teaspoon

Small Onion – ¼ cup (crushed)

Garlic – 1 teaspoon (crushed)

Ginger – 1 teaspoon (crushed)

Mustard seeds – 1 teaspoon

Fenugreek Seeds – ½ teaspoon

Coconut Oil – 2 tablespoon

Green Chilly – 3 (sliced)

Water – as required

Coriander leaves – 1 teaspoon

Pepper powder – ½ teaspoon



Heat oil in a pan. Splutter fenugreek seeds and mustard seeds.

Then add crushed small onion, garlic, ginger and sliced green chilies. Sauté it well until the onion turns translucent.

Add turmeric powder, chili powder, coriander powder, pepper powder and salt. Sauté it for 2 minutes. Until it fry, add sliced tomatoes and sauté it well.

Add thick tamarind juice and enough water. Put coriander leaves. Sauté it again. Pour the thick coconut milk. And allow it to boil.

After boiling the gravy, add cleaned fish pieces. Reduce the flame and covered the pan with lid.

Cook the fish till done and cook for a few more minutes till the gravy has slightly thickened. Pour some coconut oil on the curry for getting extra flavor.

Remove from the heat. Garnish it with curry leaves. Serve hot with plain rice or chappathi.







































Photo Courtesy : Google/ images are subject to copyright


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