- King fish ( nemeen ) – 1 kg
- Onion – 3 ( thinly sliced )
Small onion – 6-7
Ground ginger & garlic – 50gm - Tomato – 4
Green Chilly – 5 - Cocum ( kudampuli ) – 2 pieces
- Coconut Milk – medium & thick
- Coconut oil
Curry leaves
Fenugreek – 1/2 teaspoon
Salt
For Masala - Chilly powder – 3 tablespoon
Turmeric powder – 1/2 teaspoon
Coriander powder – 4 tablespoon
Garam masala – 1/2 teaspoon
Pepper powder – 1 teaspoon
Heat oil in a pan. Splutter fenugreek. Add ground ginger & garlic & saute. Add big & small onion & stir. When it becomes brown add the masala powders. Cook this on low fire till the masala’s are done & oil starts appearing. Add cocum,salt,green chilly, tomato & curry leaves along with the fish pieces. Cook the fish in medium thickcoconut milk. Once the gravy is dried completely add thick coconut milk & curry leaves & cook for another 10 – 15 minutes.
Please note: The taste of the curry will be more if it is used next day of the preparation.
Source: Vanitha Pachakam
