Large fish like pomfret ,mullet ,beckti ,hilsa ,salmon ,etc
500 gm
red chillies
20 gm
coriander
1/2 tsp
turmeric
a small piece or 1/4 tsp powder
small red onions
4 bulbs
garlic
4 flakes
ginger
1.25 cm piece
curry leaves
2 sprigs
cocum
15 -20 gm
salt
to taste
coconut oil
30 ml
Method
1. Clean and cut fish into 2.5 cm slices or steaks .2. Roast or dry
heat red chillies ,coriander and turmeric .3.Powder fine and grind
to a smooth paste with onions and garlic .4. Soak cocum in a little
water . 5. Chop ginger into fine pieces .6. In a heavy bottomed stainless
steel pan ,first put in curry leaves and half the cocum broken in
to small pieces . 7. Mix together ground paste ,fish and salt . 8.
Arrange in the stainless steel pan with the remaining cocum pieces
and chopped ginger.9.Pour water ti three -fourth level of fish .10.Bring
to boil on a quick fire and simmer till fish is tender . 11 . Pour
fresh coconut oil over and remove from fire . 12 . Cool and cover
. This can be kept for 2 days .If kept for longer period,reheat with
a little water and a pinch of salt each day.
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