Ingredients:
- •100 g Vanjaram Fish (Seer Fish Fillets)
- •1/4 tsp Turmeric Powder
- •50 g Coconut grated
- •2 Green Chillies small
- •1/2 inch Ginger peeled
- •1/2 tsp Red Chilli Powder
- •1/2 cup Tamarind Extract
- •2 tbsp Sambar Onions (Shallots) finely chopped
- •Salt to Taste
- For Tempering:
- •1 tbsp Coconut Oil
- •1/4 tsp Mustard Seeds
- •1 Dry Red Chilli
- •Few Curry Leaves
Method:
- Grind the coconut and turmeric powder with little water to a fine paste.
- Combine the tamarind extract, red chilli powder, ginger, salt and green chillies in a pan.
- Add the ground coconut paste and mix well.
- Place the pan over medium flame.
- Simmer for 2 minutes.
- Add the fish and salt.
- Cook for a few minutes or until the mixture starts to thicken.
- Fry the tempering ingredients in coconut oil and add to the fish.
- Add the onions and stir gently.
- Remove after a minute.
- Serve hot with rice.