Ingredients
Stingray – 1/2 kg cleaned and cut
Small Onion – 10 nos ( Savola – 1 Big)
Garlic – 2 Bulbs ( Small)
Ginger – 1 Big Piece
Malabar Tamarind / കുടംപുളി – 2-3 Nos ( Mix some salt and water and put the tamarind in it)
Curry Leaves
Green Chilly -2 Nos
Turmeric Powder – 1/4 Tspn
WATER – To cook the fish
Salt – 1/2 Tspn
For Frying the Coconut
Grated Coconut – 1 1/2 Cup
Garlic cloves – 3 Nos
Small Onion – 3 Nos
Curry Leaves – 4 Leaves
Pepper Corns – 1 Tspn
Fenugreek Seed – 1/4 Tspn
Coconut oil – 2 Tbsp
Turmeric Powder – A pinch
Chilly Powder – 11/2 Tbsp
Coriander Powder – 2 Tbsp
Preparation
In a clay pot, add fish with shallots, chilly,garlic,ginger,turmeric, salt , curry leaves and pot tamarind with soaked water, then cook it well and keep aside.
Heat a pan, add oil, pop fenugreek and peppercorn, then add shallots, coconut,garlic ,and curry leaves, fry till the color turn golden brown, add masalas and turn off flame, then grind it into fine paste.
Mix coconut paste and cooked fish together, add required water and boil it well, finally season it.
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