Ingredients
Equipment
Method
- Prepare the Tamarind: Soak the Kudampuli (Malabar tamarind) in a little warm water for 10 minutes so it softens.
- Clean the Fish: Clean and wash the fish pieces thoroughly with salt and turmeric, then drain and set aside.
- Sauté Aromatics: Heat coconut oil in an earthen pot (Manchatti). Splutter mustard seeds and fenugreek seeds, then add curry leaves, sliced shallots, green chillies, and crushed ginger-garlic. Sauté until golden brown.
- Add Spice Powders: Lower the flame and add turmeric powder, chilli powder, and coriander powder. Sauté gently for a few seconds until the raw smell disappears.
- Add Gravy Base: Pour in the required amount of hot water along with the soaked Kudampuli and salt. Bring the mixture to a good boil.
- Cook the Fish: Carefully drop in the fish pieces. Cover and cook on medium flame until the fish is tender and well-cooked.
- Final Touch: Pour a little fresh coconut milk or add a spoonful of raw coconut oil and a few fresh curry leaves on top. Switch off the stove and let it rest
Video
Notes
Cooking fish in an earthen pot (Manchatti) enhances the authentic traditional taste and flavor.
Allowing the curry to rest for a few hours before serving makes it taste even better as the flavors seep into the fish.
Allowing the curry to rest for a few hours before serving makes it taste even better as the flavors seep into the fish.