Fish (I used Seer): 500 gms
Garlic: 5-6 flakes
Curry leaves: 2 sprigs
Make a paste of the following ingredients. The paste should be bright orange colour. It should not be thin at all. It should be very thick. Wash the mixie or the grinder and retain the water from that so that it still has the flavour of the paste.
Coconut: a bit more than half (grated)
Ginger: 1/2 inch
Green Chillies: 2
Coriander powder: 1tsp
Chilli powder: 4 tsps
Turmeric Powder: a pinch
Tamarind water: 7-8 tbsp
1. In a kadhai, fry the curry leaves, garlic and the other half of the onion.
2. On a very low flame, add the paste. Then add the water from the paste and cover it and simmer it.
3. When it starts bubbling, add the fish to it, and cook on a very low flame for a long time.
I am submitting this recipe to CURRY MELA HOSTED BY SRIVALLI