Ingredients
½ kg Fish cut into pieces
2 tablespoons Oil
½ teaspoon Eastern Mustard seeds
Few Curry leaves for flavour
1 Chopped Onion
2 ½ cms Shredded ginger
7 Chopped garlic
2 tablespoons Eastern Chilly powder
2 teaspoons Eastern Coriander powder
½ teaspoon Eastern Turmeric powder
2 pinches Fenugreek powder
3 or 4 pieced Tamarind (kudampuly)
1 cup Water
½ teaspoon Coconut oil
Salt
Method:
1. Cut and clean the fish. Heat oil in a frying pan and fry mustard. Then add curry leaves, chopped onion, ginger and garlic fry it for 2-3 minutes.
2. Put in the chilly powder, coriander powder, and turmeric powder. Fry all this well. Now add the fenugreek powder and the softened tamarind.
3. Pour in the water. Then add salt. After it boil add the fish. Let it simmer until the gravy thickens and the fish is tender.
4. Lastly sprinkle the coconut oil, and leave it on the gas for a minute. Serve it with plain white rice.
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