Ingredients (Serves 5)
1. Netholi – 350 gm, cleaned and halved if large
Ilumban Puli – 3/4 cup, quartered
2. Grated coconut – 2 cups
Shallots – 8 – 10 small, sliced
Ginger – 1 tbsp, thinly sliced
Garlic – 1 tsp, chopped
Green chilies – 3 – 4, diagonally sliced
Curry leaves – 1 sprig
Turmeric powder – 1/2 tsp
Chilly powder – 1/2 tsp
Coriander powder – 1/4 tsp (optional)
Fenugreek powder – 1 pinch
Salt – As required
3. Water – 1/2 cup
4. Coconut oil – 1- 1.5 tbsp
Curry leaves – A few
Method
1. Combine all the ingredients numbered 2 in a claypot / manchatti. Taste-check for salt.
2. Add the cleaned fish pieces, ilumban puli pieces and mix well. Add half cup water and mix well. Cook covered over medium-low heat for 15 – 20 minutes until done. Open and cook uncovered for a few minutes until most of the water is evaporated. Switch off. Add coconut oil and a few curry leaves. Mix gently. Keep covered for a few more minutes. Serve with rice.
Wow!! My mouth just watered after going through your recipe. It’s been ages since I’ve had ilumbanpuli although I know it as Irumban puli. Great work as always and all the best to you and your family!!
From where did you get irumban puli at USA
I used frozen irumban puli (Eastern brand)..