Ingredients (Serves 5)
1. Boneless fish (Kingfish, modha (cobia), tilapia, seabass etc) – 500 – 600 gm, cut into small cubes
2. Turmeric powder – 1/4 tsp
Kashmiri chili powder – 2 tsp
Pepper powder – 1/2 tsp
Lemon juice – 2 tsp
Coconut oil – 1 – 2 tsp
Salt – To taste
3. Coconut oil – 3 – 4 tbsp
4. Ginger – 1.5 tbsp, thinly sliced
Garlic – 1.5 tbsp, sliced
Curry leaves – 1 – 2 sprigs
5. Turmeric powder – 1/4 tsp
Kashmiri chili powder – 3 tbsp
Coriander powder – 2 tsp
Pepper powder – 1/2 tsp
Fenugreek powder – 1/8 tsp
6. Kudam puli -1 – 2 small, soaked in water for 5 – 10 minutes and torn into small pieces
7. Salt – To taste
8. Shallots / cheriya ulli – 1/3 cup, halved or quartered depending on the size
Green chilies – 2 , diagonally sliced
Curry leaves – 1 sprig
Coconut oil – 1 – 2 tsp (optional)
Method
1. Marinate the fish pieces with ingredients numbered 2 for around 30 mts.
2. Heat 2 – 3 tsp coconut oil in a claypot/meen chatti or a deep pan over medium-high heat and add curry leaves, ginger, garlic and saute until they turn light golden. Bring down the heat and add turmeric powder, kashmiri chili powder, coriander powder and pepper powder. Cook for a minute over low heat. Add kudam puli pieces, few curry leaves and stir well. Now add about 1.5 cups of hot water and salt, to taste. Bring to a boil. Cook for 4 – 6 minutes till gravy thickens. Check for salt. Remove the kudam puli pieces. Switch off the flame and set aside.
3. Heat around 2 – 3 tbsp coconut oil in a pan over medium-high heat. Shallow fry the fish pieces in 1 – 2 batches until cooked through and browned. Transfer to a plate.
4. To the remaining oil, add shallots and curry leaves. Cook for a few minutes. Add cooked gravy and cook for a few minutes. Add fried fish pieces, mix gently and cook for 1 – 2 minutes over low heat. Add a tsp of coconut oil, green chilies and a few torn curry leaves. Switch off the flame. Let rest for 20 minutes before serving. Serve with puttu or rice, seasoned yoghurt and other side -dishes.
super!