ingredient
| Karimeen (Pearl spot) | 200 gm |
| Coconut | Half a coconut |
| Coconut oil | 50 ml |
| Mustard | 5 gms |
| Curry leaves | to taste |
| Shallots-sliced | 30 gms |
| Ginger-sliced | 10 gms |
| Garlic-sliced | 10 gms |
| Green Chillies Split | 10 gms |
| Vinegar | 10 ml |
| Salt | to taste |
| Ground Paste | |
| Dry chillies | 5 gms |
| Coriander | 10 gms |
| Shallots | 2 gms |
| Ginger | 5 gms |
| Turmeric | 2 gms |
| METHOD OF PREPRATION Marinate the fish with half of ground masala and fry till half done. Heat coconut oil and add mustard. When it splutters add fenugreek and then curry leaves. Add shallots, ginger, garlic, green chillies and sauté. After some time add the ground paste. Let it brown and then add second extraction of coconut milk. Add the fish, vinegar and salt. Cover it partially and cook. When the fish is cooked, add the first extraction of coconut milk and boil it once and remove from fire. |
1 comment:
This is a direct copy from kerala tourism web site. try to be genuine.
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