Ingredients (Serves 5 – 6)
1. Fish (king fish, salmon etc) – 3/4 kg, cut into medium pieces
2. Grated coconut – Around 2 cups heaped
3. Tomatoes – 2.5 small, cut into large cubes
Vinegar – 1 tsp
Ginger – 1 tbsp, thinly sliced
Garlic – 4 – 5 cloves, thinly sliced
Green chilies – 4 – 5 , slit
Pearl onion – 8 – 10, sliced
Gamboge (kudam puli) – 1, (Soak in warm water for 10 – 15 minutes and tear into small pieces)
Curry leaves – 1sprig
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Coriander powder – 1 tsp
Pepper powder – 1/2 tsp
Fenugreek powder – 1/4 tsp
Salt – To taste
Water – Around 1.5 cups
4. Coconut oil – 2 – 3 tsp
Method
1. Grind the grated coconut to a fine paste in the small jar of a mixie.
2. Combine the ground coconut paste with all the ingredients numbered 3. Mix well and taste-check for salt. Add fish pieces. Again mix well and cook covered for about 20 minutes until the fish pieces are done and gravy is medium thick. Swirl the pan once or twice, in between. Pour 2 – 3 tsp coconut oil and a few curry leaves. Mix well. Serve after 10 minutes.
Tried this recipe…easy and tasty
Thanks for the feedback, Miriam 🙂
Hi maya,
I would love to make this curry with king fish. Where do you get king fish in Seattle ?
Sorry for the delay in replying. You can check out the Asian stores, they might carry it. If you dont find it,you can use pompano instead.