To Serve 2-3
Ingredient | Quantity |
Fish | 500 g |
Melam Fish masala | 3 tbsp |
Tomato | 12 no |
Garlic | 8 flakes |
Ginger | 1/2 tsp |
Fenugreek seeds | 1 tbsp |
Shallots | 1 tsp |
Curry leaves | Few |
Tamarind pulp | 1 tbsp |
Coconut milk thick | ½ cup |
Oil | 1 tbsp |
Salt | To Taste |
Cooking method: • Sauté shallots and tomato till it becomes soft, make a paste and keep aside.
• Soak tamarind in water and keep aside.
• Heat the oil in a kadai add fenugreek seeds, when its turn into brown in colour, add curry leaves, garlic, ginger and onion tomato paste. Sauté well.
• When it’s cooked well, add Melam Fish masala powder and sauté for 1 minute.
• Add water and tamarind pulp and simmer it.
• Add salt to taste.
• Add the fish and cook it in slow flame till the fish gets cooked.
• Add coconut milk and simmer.
• Remove from the heat and serve hot with steamed rice.