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Author Notes: This is usually a fiery looking fish preparation with a rich red gravy. For many people this can be a hot dish because of the chilies. We use cocum for the inimitable flavour that is the trademark of this dish. Every Kerala housewife makes this regularly. I have made it rather mild for a change. This goes well with rice. We also have it with cassava. —pauljoseph
- Fish ½ kg (cubed)
- Coconut oil. 3 tbsp
- Fenugreek ½ tsp
- Small onions (Shallots) 1 cup (sliced)
- Chili powder 1 tsp
- Garlic 10 flakes( fine paste)
- Ginger 2” (fine paste
- Cocum 3 pieces
- Water ½ cup
- Curry leaves 2 or 3 sprigs
- Salt to taste
- Soak the cocum in ½ cup water with salt Soak the chili powder with turmeric in ½ cup water Heat the coconut oil in a ‘chatty’ (earthen pot with lid) Add the fenugreek and sliced onions, sauté light brown; add the chili paste
- Cook on low flame for few minutes and add the ginger garlic paste Cook for a further few minutes
- When the oil separates, add the soaked cocum along with its liquid. Bring to boil.
- Place the fish pieces in the gravy, sprinkle the curry leaves and bring to boil
- Reduce flame, cover and cook on very low flame for 15 to 20 minutes May be served warm or cold