Fish cooked in roasted coconut gravy with onion and tomatoes.
- Fish pieces- 250 gms
- Grated Coconut- 1 cup
- Onion sliced- 1
- Chilli powder- 2 teaspoons
- Turmeric powder- 1/2 teaspoon
- Coriander powder- 2 tablespoons
- Green chillies sliced- 4
- Ginger paste- 1 teaspoon
- Garlic- 2 teaspoons
- Thinly sliced Shallots- 1 tablespoon
- Curry leaves- 1 sprig
- Tomato quartered- 1
- Tamarind paste- 1-1/2 teaspoons
- Fenugreek seeds- 1/2 teaspoon
- Salt to taste
- Oil- 2 tablespoons
Wash and drain the fish pieces and keep aside. Mix the tamarind paste in 1/2 cup water and keep aside. Heat 1 teaspoon oil in a pan and put a few curry leaves followed by shallots and coconut. Fry till they turn golden brown. Remove from pan and let cool. Once cooled, grind to a fine paste and keep aside.
Heat a pan with remaining oil. Add the fenugreek seeds. When they start to splutter, add the curry leaves followed by onion and chillies. Saute for a while and add the ginger- garlic pastes. Saute till the raw smell goes. Add the coriander, chilli and turmeric powders and fry for a minute. Add salt and the tamarind water. When it starts to boil, add the fish pieces and tomatoes. When ths fish is cooked, add the ground coconut paste along with a cup of water. Let simmer for a few minutes and switch off heat. Serve with rice.