You need,
1. Dry Ribbon fish/Unakka Vaala Meen/any Dry fish – 150 gms( cut into square or rectangle shapes)
2. Grated coconut – 1 cup
3. Red chilli powder – 2 tsp
4. Turmeric – 1/4 tsp
5. Ginger – 1 tbsp chopped
6. Tamarind paste – of 1 small lemon sized ball
7. Green Chilli – 3 splited lengthwise
8. Salt – to taste
9. Water – 2 cup
10. Coconut Oil(preferably) – 2 tbsp
11. Mustard seeds – 1 tsp
12. Whole dry Red chilli – 2
13. Curry leaves of 2 strand
14. Small/Pearl Onions – 5 nos sliced thinly
15. fenugreek seeds – 1/4 tsp
16. Raw Banana(optional) – 1 peeled, split in middle and cut into thick slices
17. Tomato – 1 chopped in chunks
You have to,
1. Wash the raw banana with little curd or butter milk and keep aside
2. Grind the ingredients 2-5 with 1/2-1 cup of water to form a thick smooth paste.
3. Add this paste to a earthernware or a deep sauce pan.
4. To the above add remaining water, raw banana,green chilli and boil in high flame
5. Now add the dry fish, tomato and allow to boil for 2-3 min
6. Reduce the flame to medium and add cook till it is done
7. The cooking time will be same as the banana.
8. Add salt and boil for another 2-3 min
9. Meantime in a pan heat oil, add broken dry red chillies and mustard.
10. When they crackle, add curry leaves and saute for a few seconds.
11. Now add onions and cook until soft and translucent.
12. Pour this on top of the boiling gravy and boil the gravy for another 2 min.
13. Serve with Boiled rice and/or tapioca/kappa (my mouth is watering 😛 )
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