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Preparation time: 20 minutes cooking time: 10 minutes Serves: 6
An easy to prepare curry. The texture of this is watery and is excellent on the stomach. It is also a good digestive. It is always cooked in an earthen vessel and the cocum adds to the flavour.
Ingredinets:
Dressed fish
Shallots
Ginger
Garlic
Green chillies
Curry leaves
Cocum
Eastern Turmeric powder
Red chillies (broken and seeds removed)
Eastern
Mustard
Eastern
Fenugreek
Salt
Oil
Water |
320 gms.( cut into 1 1/2 inch pieces)
80 gms.(crushed)
20 gms (crushed )
20 gms (crushed)
5 gms. ( crushed)
3 springs ( leaves separated)
20 gms soaked in 50 ml of water.
½ tsp.
2 nos.
½ tsp.
½ tsp.
2 ¾ tsp.
2 ¾ tbsp.
350 ml. |
Method of preparation:
• Clean the fish and drain well.
• Heat oil. Add the mustard, when it pops up add the fenugreek and fry till done.
• Add all the crushed ingredients, along with the curry leaves, broken red chillies and saute for 5 minutes.
• Add salt, then add the fish pieces.
• And soaked coccum along with the water in which coccum was soaked.
• Add 350 ml of water and boil for 5 minutes.
• Lower heat and simmer for 5 more minutes.
• Remove from fire and serve.
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