Ingredients
Half kg Indian Salmon or rawas
shallots
Ginger
Tomato
Tamarind
Chilli powder
turmeric powder
coriander powder
pepper powder
Fenugreek powder
curry leaves
mustard
fenugreek
coconut milk
oil
salt
Preparation
Heat masalas in a pan. In a mixie jar, add shallots, ginger, tomato and masalas, grind into coarse paste, then add to a clay pot, add tamarind, salt, chilly and curry leaves, boil it well, then add fish, cook it well, finally add coconut milk and heat it, then turn off flame. For tempering , heat oil, add mustards, fenugreek, shallots and curry leaves, crack it well and add to curry.
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