| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- 500 gms trevally fish
- 1 tbsp Kashmiri red chilli powder
- 3 cloves garlic
- few Curry leaves
- 1 inch ginger
- 1½ tbsp red chilli powder
- ½ cup coconut milk
- 5-7 shallots/small onions (chopped)
- 3 green chillies (slitted)
- ¾ tsp turmeric powder
- Salt - to taste
- Coconut Oil
- 4 small malabar tamarind pieces
- ⅓ tsp Fenugreek Seeds
Ingredients
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Instructions
- Heat oil in a wok. To the wok, add chopped shallots, green chilli, ginger, garlic, and curry leaves. Saute or cook it well till the shallots are transparent.
- Add all the spices like red chilli powder, Kashmiri chilli powder, turmeric powder on a low flame. Mix them well. Cook till the rawness goes.
- Now, add the required salt and water for consistency. Once done, add the fish pieces
- Next, add the coconut milk. Stir well and let the fish cook until flaky and done.
- When it is cooked, please remove it from the flame.
- Add coconut oil from above.
- Leave for 30 minutes and then serve with rice.
Recipe Notes
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