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
Ingredients
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Fish ½ kg (cubed)
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Coconut oil. 3 tbsp
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Fenugreek ½ tsp
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Small onions (Shallots) 1 cup (sliced)
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Chili powder 1 tsp
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Garlic 10 flakes( fine paste)
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Ginger 2” (fine paste
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Cocum 3 pieces
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Water ½ cup
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Curry leaves 2 or 3 sprigs
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Salt to taste
Directions
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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
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Cook on low flame for few minutes and add the ginger garlic paste
Cook for a further few minutes
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When the oil separates, add the soaked cocum along with its liquid.
Bring to boil.
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Place the fish pieces in the gravy, sprinkle the curry leaves and bring to boil
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Reduce flame, cover and cook on very low flame for 15 to 20 minutes
May be served warm or cold
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