INGREDIENTS: 500 Gms Fish (Mackerel)
2 Tbs Spoon Coconut Oil
2 Sprig Curry Leaves
8 to 9 Green Chilies
2 whole Star Aniseed
2 nos Onion
1/4 Turmeric Powder
1 inch Ginger
1/4 Coconut
2 Tomatoes
1/4 tsp Fenugreek Powder
1/2 Tbs Red Chilly Powder(optional)
2 Tbs Tamarind Pulp
Salt to taste
METHOD:
Grind Onions & Curry Leaves together
Ginger , Tomato & Coconut (to be grinded separately)
Heat coconut oil in a kadai, add curry leaves, star aniseed & slit green chilies.
Add Onion Paste and cook until the onion turns brown.
Add ginger paste and turmeric powder and cook for some time.
Add coconut paste and cook for few minutes, now add fenugreek power and add 2 cups of water and bring to the boiling point.
Add cleaned fish and when the gravy is about to boil add tamarind pulp and cook until the gravy becomes thick.
Garnish with Onion rings and fried curry leaves & serve with rice or parathas.
