Seves : 3
Time Required : 40 Minutes Approx
ingredients
Fish(anchovies / Sardines) - 1/2 kg , cleaned
Kudampuli (kokum) - 4
pieces
Coconut oil - 3 tbsp
Curry leaves - 3sprigs
Salt to taste
To Grind Coarsely
Freshly grated
coconut - 1 to 1 1/2 cups
Turmeric powder - 1/2 tsp
Green chillies – 8 to 10 nos
Shallots\ Small onions – 12 nos, crushed
Ginger - 1" piece,
sliced
Garlic - 5 small cloves, sliced
Red chillies - 2
Method of Preparation
Wash the kudampuli and soak in 1/2 cup of warm water for 15 -20minutes.
Grind the green
chillies, small onions, ginger and garlic for not more than 4-5 sec, followed
by the coconut and turmeric powder added in the blender/ Mixer. Let the whole
mixture be coarse and dry. Don’t add any
water.
Transfer ground paste to a flat earthern vessel / kadai .
Add the grinded cocounut , kokum and the water in
which kokum was socked along with fish and the curry leaves and salt.
Pour 1 1/2 tbsp of
coconut oil to avoid the curry sticking to the bottom.
Cook on medium heat for about 10-15 minutes until the fish
is cooked.
Pour the rest of the
coconut oil over the curry.
Garnish it with roasted red chillies and curry sprigs. Serve hot with rice
