Ingredients:
Netholi/Kozhuva – 2 cups (cleaned)
Kudam puli /Kokum – 2-3 (http://en.wikipedia.org/wiki/Garcinia_indica)
Shallots – 1/2 cup (sliced)
Green chilies – 3-4
Ginger – 1/2 teaspoon (crushed)
Garlic – 1/2 teaspoon (crushed)
Turmeric powder – 1 pinch/1/4 teaspoon
Coconut – 1 cup (grated)
Curry leaves – 3 sprigs
Coconut oil – 1 tablespoon
Salt to taste
How to:
Crush grated coconut, onions, green chillies, ginger, garlic, turmeric and salt.
Add the coconut mixture, curry leaves and the kudam puli to the cleaned fish, pour 1/4 cup water and cook for about 10 minutes stirring occasionally to make sure the fish doesn’t stick to the bottom of the pan (be careful not to crush the fish while stirring) .
When the fish is cooked and the water has evaporated, pour 1 tablespoon of coconut oil into the pan and stir. Remove from flame and serve with rice.
Tip:
Instead of kudam puli you can also use green mango or bilimbi puli
(http://en.wikipedia.org/wiki/Averrhoa_bilimbi), which makes the curry taste even better.
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