King fish – 1 kg cleaned and cut into chunks
Coconut oil – 100 ml (1/2 cup)
Fenugreek seeds – 1/2 tsp
Mustard seeds – 1 tsp
Curry leaves – 4 to 5 springs
shallots – 1 cup sliced (optional, I dint use)
ginger – 2 tbsp finely chopped
garlic – 8 to 10 big cloves sliced and chopped
Chili powder – 2 tablespoon
Turmeric powder – 1/4 tsp
Kodampuli(Cambodge) – 6 to 8 nos (This is a kind of tamarind which is available in all Indian stores)
water – 1.5 cup
salt, to taste
You have to,
1. Heat coconut oil in an open mouth clay pot(manchatti) or a deep nonstick sauce pan
2. Flame should be medium to low heat. You could see it shimmering.
3. Add fenugreek seeds. After 10 seconds add mustard seeds and allow to pop up.
4. Now add shallots(optional) and curry leaves (If you are adding shallots fry till it turn translucent)
5. Add the ginger garlic and saute still the raw smell disappears.
6. Add the chilli powder, turmeric and saute. Once it is done the masala mixture starts oozing the oil and it looks shiny
7. Now you can add water, Cambodge and salt. Allow to boil
8. Slowly add the fish chunks into manchatti to fill all spaces.
9. It is better not to use any spoon from now till it is done.
10. To make sure it masala gravy reached all sides of the fish just swril the pan carefully
11. Close the pan with a lid and let it get cooked in a slow flame. You can reduce the flame a bit more
12. After 15-20 minutes the fish is done. You could see oil is seperated and floating over the top.
13. Remove from fire.
Serve with kappa(tapioca) or pathiri or rice
Love you mom!!!