Tuesday, May 14, 2013


  1. Karimeen/pearl spot - 2 nos
  2. Fenugreek seeds-1/4 tsp
  3. Curry leaves- 1 sprig or more
  4. Ginger-chopped- 1" piece
  5. Garlic-chopped- 2 large cloves
  6. Green chilies-sliced-2 nos( or to taste)
  7. Shallots sliced- 10 nos
  8. Onion -sliced- 2 medium sized
  9. Kashmiri chili powder-2 to 3 tsp(or to taste)
  10. Coriander powder- 1 tbsp
  11. Turmeric powder-1/2 tsp
  12. Black pepper powder-1/2 tsp
  13. Water-1/8 cup + more as required
  14. Tomato- sliced- 1 large
  15. Kokum/fish tamarind/kudampuli-2 small pieces
  16. Thin coconut milk-1 cups
  17. Thick coconut milk-1/2 cup
  18. Salt to taste
For marination
  1. Kashmiri chili powder- 1 tsp
  2. Black pepper powder-1/2 tsp
  3. Coriander powder- 1 tsp
  4. Turmeric powder-1/4 tsp
  5. Water -as required
  6. Salt to taste
  • Marinate fish with the ingredients listed under 'for marination'.Keep aside for about 10 to 15 minutes.
  • Heat oil in a pan and shallow fry the fish until 3/4 th done,turning once in between.Transfer it onto a kitchen towel.
  • In the same pan ( add more oil if required) add fenugreek seeds,saute for a few seconds.Add curry leaves,ginger and garlic ,saute till raw smell leaves.
  • Now add green chilies ,shallots and onion,Saute till onion turns golden brown.
  • Next add kashmiri chili powder,coriander powder,turmeric powder,black pepper powder and 1/8 cup water.Cook for about 2 minutes ,stirring well in between.
  • Add tomato and cook until it turns mushy.( you can transfer this masala to clay pot/manchatti or continue cooking in the same pan)
  • Next add thin coconut milk,about 1/4 cup water ,salt and kokum pieces.Bring it to a boil and add the fish pieces.
  • Cook for for about 4 to 5 minutes.Add thick coconut milk,gently swirl the pan and bring it to just under a boil. Add more curry leaves ,if desired.
Serve with rice.

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