This fish curry is commonly made in South India. It uses roasted coconuts and spices to add a tangy and delicious flavor. You can use any variety of fish pieces. The whole spices can be substituted with spice powders but it would be more flavorful with whole spices. It is best when served with steamed rice and rasam.
For 2 persons,
- 1 cup grated coconut
- 4 or 5 small onions
- 2 dry red chillies
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp whole pepper
- 1/2 cup curry leaves
- 1/2 tsp Mustard seeds
- 1/2 tsp fenugreek seeds
- Curry leaves
1/2 tomato cut in two
1/2 tsp Turmeric powder
Tamarind(lemon sized soaked in water)
1. In a heavy bottomed pan, roast all the roasting ingredients together on medoum flame till the coconuts turn a dark brown(around 15 minutes). There should be no white coconut flakes left.
2. Allow it to cool. Then blend it into a fine paste by adding 1.5 to 2 cups water on high speed(10-15 minutes). The texture should be smooth and not coarse.
3. Take this paste in a vessel(I’m using a clay pot) and switch on the flame. Add in tamarind water and salt.
4. Add in chopped brinjal/drumsticks and tomato.
5. Add in turmeric powder. If there is less spice, add some chilli powder.