Ingredients (Serves 3 – 4)
1. Fish – 400 – 500 gm, cleaned and cut into medium-small pieces (I used 2 medium-small salmon fillets. You can also use kingfish, tilapia etc)
2. Ginger – 2 – 3 tsp, thinly sliced
Pearl onions – 10 – 12 or 1 small savola, sliced
Tomato – 1 small, sliced
Green chilies – 3, slit
Turmeric powder – 1/4 tsp
Chilly powder – 1.5 – 2 tbsp
Coriander powder – 1 tbsp
Curry leaves – 1 – 2 sprigs
Salt – To taste
3. Kudam puli / gamboge – 3 or to taste (Soak in 1/2 cup warm water for 15 minutes and tear into small pieces)
Hot water – 1.5 – 2 cups
4. Coconut oil – 2 tsp
Method
Combine the fish pieces and ingredients numbered 2 in a meen chatti/claypot . Add the kudam puli pieces and hot water. Cook covered for 15 – 25 minutes or until the fish pieces are done and gravy is somewhat thick, at medium-low heat. Remember to rotate the claypot every 6 – 8 minutes. If there is too much gravy, cook for a few more minutes at medium flame without covering it. Check for salt. Pour 2 tsp coconut oil and a few curry leaves. Cover with a lid for 15 minutes. Serve with hot rice.
Recipe Courtesy – Vanitha
Super delicious curry !!
Ongoing Event – CC-Chocolate Fest
This looks wonderful and yummy !!
Fish looks so delicious and the gravy quite inviting.
Deepa
Hamaree Rasoi
tempting colorful and lovely fishcurry
The gravy looks delish!!
Prathima Rao
Prats Corner
Omg, fish gravy makes me hungry,super tempting!
This is totally yummy recipe…I am loving it dear..Will try it soon..
Aarthi
http://yummytummy-aarthi.blogspot.com/
Gravy looks so tempting,adipoli
Curry looks finger licking good.