Ingredients
Method
Take a cup of hot water, and add kodampulli into it and keep aside for 5 minutes.
Meanwhile, heat oil in a meenchutty (Clay pot). The meenchutty adds a flavor to the fish curry. You can also use a heavy bottom pan if meenchutty is not availabile.
When the oil is hot, splutter mustard seeds and add fenugreek seeds, curry leaves and shallots. When the shallots become translucent, add ginger garlic paste and cook for 4 -5 minutes. Add red chilli, kashmiri chilli powder, turmeric and cook for a minute. The kasmiri chilli will add a deep red colour without adding much of spice.
Once the masala in the meenchutti has cooked, add the kodampulli along with the water to the meenchutti. Once it starts boiling, gently add the fish pieces. If the quantity of water is too less, add another cup of water.
Keep the pan covered and cook in low flame. After 5 minutes, Gently swirl the pan. Do not use a spoon to mix the fish as it will break the fish. Cook for another 10 minutes or till the fish has been cooked properly. You can continue till the desired constancy has been reached.
- Fish : 500 gms
- Mustard seeds : 1 tsp
- Fenugreek seeds : 1/4 tsp
- Shallot / Small onion : 8-10 nos
- Red chilli powder : 1 tsp
- Kashmiri chilli powder : 2 tsp
- Turmeric powder : 1/2 tsp
- Corriander powder : 3 tsp
- Ginger garlic paste : 3 tsp
- Kodampulli (Garcinia / Cocum) : 3-4 nos
- Water : 2 cups
- Curry leaves : 1 sprig
- Coconut Oil
- Salt
Method
Take a cup of hot water, and add kodampulli into it and keep aside for 5 minutes.
Meanwhile, heat oil in a meenchutty (Clay pot). The meenchutty adds a flavor to the fish curry. You can also use a heavy bottom pan if meenchutty is not availabile.
When the oil is hot, splutter mustard seeds and add fenugreek seeds, curry leaves and shallots. When the shallots become translucent, add ginger garlic paste and cook for 4 -5 minutes. Add red chilli, kashmiri chilli powder, turmeric and cook for a minute. The kasmiri chilli will add a deep red colour without adding much of spice.
Once the masala in the meenchutti has cooked, add the kodampulli along with the water to the meenchutti. Once it starts boiling, gently add the fish pieces. If the quantity of water is too less, add another cup of water.
Keep the pan covered and cook in low flame. After 5 minutes, Gently swirl the pan. Do not use a spoon to mix the fish as it will break the fish. Cook for another 10 minutes or till the fish has been cooked properly. You can continue till the desired constancy has been reached.
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