By : Deepa Sujesh

Fish – cut into medium size pieces
Mustard seeds – 1 tsp
Fenugreek (uluva) – ¼ tsp
Ginger & garlic – 1½ tbsp, crushed into a fine paste
Small onion – 6-8
Kashmiri chili powder – 1½ – 2 tbsp
Coriander powder – 1½ – 2 tbsp
Turmeric powder – ½ tsp
Cocum/kudampuli – 2,3 pieces
Curry leaves
Coconut oil


Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste, salt & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame.

PUTTU : I knw u all knw td recipe...I just mix the rice flour with fish curry gravy for the color😊..dats all.

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