Ingrredients
Fish (Salmon or any other of your choice) - 1kg (cut into half inch pieces)
Tamarind Pulp- 1cup
Fenugreek Seeds- 1tsp
Curry Leaves- 4-5
Onions (medium sized)- 2-3 (finely chopped)
Green Chillies- 5 (finely chopped)
Ginger Garlic Paste- 3tbsp
Tomato Puree- 1 cup
Red Chilli Powder- 1-2tsp
Coriander Powder- 1 ½ tsp
Turmeric Powder- 1- 1 ½ tsp
Coconut Powder- 1-2 cups
Coconut Milk- 1-2 cups
Vegetable/ Coconut Oil- ½ cup
Procedure
Marinate the fish in salt and tamarind pulp for sometime.
Roast the coconut on a medium flame till it turns a bit yellow in colour. Then put it in the blender to make a fine powder after it cools down. Keep it aside.
Place a deep bottomed frying pan over the gas oven and add the vegetable or coconut oil to it.
Then add the fenugreek seeds and the curry leaves to the hot oil. Add the onions, green chillies and fry till the onions become golden brown. Saute for a minute and then add the ginger garlic paste.
Now add the tomato puree and fry on a low flame for 2-3 minutes.
Sprinkle red chilli, coriander, turmeric powder and the coconut powder to it. Stir for 2-3 minutes. Then add the fish pieces and fry for 5-6 minutes.
Pour the coconut milk into it and then keep it on simmer for 5-6 minutes. If necessary add a cup of water to it.
Bring to boil and then turn off the gas oven.
Serve the Malabar fish with steamed rice.
