Ingredients
Method of preparation
Tips & tricks
Ingredients
- Fish ( Mathi / sardines) – 500 gms
- Ginger – 1 ½ tsp – chopped
- Garlic – 1 tsp – chopped
- Green chili – 2 medium – sliced (optional)
- Curry leaves – 10-12 leaves
- Onion – 1 medium – chopped
- Shallots – 10-12 pieces – sliced
- Mustard seed – ½ tsp
- Fenugreek seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 tbsp
- Kashmiri chili powder – 1 ½ tbsp.
- Coriander powder –1 tsp
- Salt – as needed
- Coconut oil – 1 -2 tbsp
- Water – 2 cups
- Cocum – 2-3 pieces
Method of preparation
- Soak the cocum in warm water for about 10 minutes.
- Meanwhile, heat the coconut oil in a meen chatti (earthenware), and splutter mustard seeds, fenugreek seeds and curry leaves.
- Sauté the ginger and garlic until the raw smell goes; followed by the chopped onions or sliced shallots and salt; continue sautéing until the onion turns translucent.
- Turn the heat to medium, and add the Kashmiri chili powder, coriander powder, red chili powder, turmeric powder and warm it until the raw smell goes.
- Add in, the soaked cocum with the water used for soaking and boil on high flame. Place the washed and cleaned fish pieces carefully into the gravy and add water until all the fish pieces are well covered and a little above the level.
- Once the gravy starts boiling, turn the heat to medium flame, cover, and cook for about 15- 20 minutes.
- Turn off the fire, add a teaspoon of coconut oil, and keep it aside for another half an hour before use.
- Serve hot with rice or tapioca.
Tips & tricks
- While washing the fishes, add in some rock salt and vinegar to get rid of the smell.
- Never use a spoon or spatula to stir the curry; it might break the fish pieces. Instead, carefully rotate the meen chatti to stir the curry while cooking.
- Adding the Kashmiri chili powder first and warm it up before adding the other curry powders, as Kashmiri chili powder take a little more time to get rid of the raw smell.
