Preparation time: 40minutes Cooking time 5hrs. 30 minutes for coconut serves: 10-12 Cooking time 45 minutes for fish

A specialty of the Palakar's. Prepared a day or two in advance for special occasions like Sradham and weddings. Served as one of the many curries of the sadhya (festive meal). This is always prepared in a monchatti (earthen vessel). A favorite of all the elders of my family and a must to take back home after every function.

Cook all the above ingredients together in a earthen pot for 30 minutes on high flame and simmer on low heat for 5 hours.

(This was traditionally done on fire wood)Now since that is not possible in modern houses, you cook it in a pressure cook for 15 minutes on high flame after the weight has been put, then lower the flame to the minimum and cook for 45 minutes. Transfer into a earthen pot which has bee heated and keep overnight. Next day remove the coccum from the boiled coconut pieces. Ingredients of the curry:

Method :

• Clean the salted fish and cut into 1" cubes. Soak in water for 4 to 5 hours for the salt to be removed. Remove from water and drain well.
• To the dressed and cubed fish add the coconut pieces with the water in which it was cooked .
• Add the above cut ingredients, chilly and turmeric powders, curry leaves and oil.
• Cook for 15 minutes over high flame and then simmer on low flame for 30 minutes.
• Don't disturb the curry for a day.
• Next day you could use it.
• It stays for a few days without refrigeration.
• But you need to warm the vessel with the fish every day for a few minutes.