Ingredients:
- Sear fish boneless - 3 slices
- Kashmiri chilli powder - 2 tbsp
- Small onion/Shallot paste - 5 to 6 nos.
- Ginger-garlic paste - 1 tbsp
- Coconut Oil - 2 tsp
- Pepper powder - 1 tsp
- Fennel seeds powder - 1 tsp
- Salt - 1/2 tsp
- Choped green chilli - 2 nos.
- Chopped garlic - 8 nos.
- Chopped ginger - 1 inch stick.
- Curry leaves - 1 stick
- Medium Onion - 1 no.
- Chopped tomtao - 1 no.
- Turmeric powder - 1 tsp
- Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Water - 1/2 cup
- Pepper powder - 1 tsp
- Fennel seeds powder - 1tsp
- Pot Tamarind (Kudampuli/Malabar Tamarind) Water of 1 no.
- Fried coconut - 2 tbsp
- Coconut milk - 1/2 cup
- Coconut oil - 2 tbsp
- Salt - to taste
Preparation:
- Mix the marination ingredients and marinate the fish.
- Fry the fish and keep aside.
- Heat coconut oil in a kadhai.
- Add chopped chilli, garlic, ginger and curry leaves.
- Add chopped onion and saute well. Add salt to taste.
- Add chopped tomatoes and cook.
- Add turmeric powder, chilli powder, coriander powder and mix.
- Add pepper powder, fennel seeds powder and mix well.
- Add water and pot tamarind and boil for 2 to 3 minutes.
- After the water evaporates, add the fried coconut and mix.
- Add the coconut milk and cook until it gets completely absorbed and we have a masala ready.
- Add the fried fish to this masala and carefully coat the masala all over the fish.
- Remove from flame and serve hot.