Ingredients
fish-1/2 kg
grated coconut-1 1/4 cup
coconut oil-2 tsp
fennel-1/2 tsp
pepper-1 tsp
curry leaves
tamarind-gooseberry size
turmeric-1/2 tsp
‘chilly powder- 1 1/4 tbsp
coriander powder-1 tsp
garam masala-1/2 tsp
coconut oil-2 tbsp
fenugreek-1/4 tsp
shallots-20
ginger
garlic-3
green chilly-3
curry leaves
tomato-1
water-3 cup
Preparation
For roasting coconut, heat coconut oil in a pan, add coconut, pepper , curry leaves and fennel seeds, mix well and roast it until the color become golden brown, then add tamarind and masalas, mix well and heat it for 1 minute, then turn off flame, allow it to cool, then grind it with water and make a smooth paste. Heat a clay pot, add coconut oil, once it heat well add fenugreek seeds, after poping it well add shallots and curry leaves, saute it well, then add tomato , mix well, let it soft , now add coconut paste and required water, add salt, and boil it well, now add fish , cook it until the oil separates from curry, finally add some coconut oil, and turn off curry.
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