Ingredients
coconut-1 cup
shallots-3
coriander powder-1 tbsp
turmeric-1/2 tbsp
chilly powder-2 1/2 tbsp
fennel powder-1/2 tbsp
water
tomato-1
curry leaves
salt
green chilly
water
coconut milk-2 cup
pot tamarind
fish-1 kg
coconut oil
fenugreek-1/4 tsp
shallots chopped
curry leaves
chilly powder-1/2 tsp
Preparation
Grind coconut with masala powders, shallots and some water and make fine paste. In a clay pot add tomato pieces, green chilly, curry leaves and salt, mix it with your hand, then add coconut paste, water, salt, tamarind and coconut milk, then boil the curry well, add fish, cook it for 2 more minutes then turn off flame. Finally, for tempering, heat oil in a pan, add fenugreek, shallots and curry leaves, roast it well and add chilly powder, after mixing well add it to curry.
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