- Fish – 300 to 400 grams
- Grated coconut – 1 cup
- Dry red chilies – 5 numbers; roasted in 1 tsp. Of oil
- Kashmiri dry red chilly – 3 numbers; roasted in 1 tsp. Of oil
- Coconut oil – 2 tbsps.
- Onion – 1 medium; thinly sliced
- Curry leaves – a few
- Turmeric powder- 1/4 tsp.
- Gamboge – 2 medium pieces soaked in 1/4 cup of water
- Tomato – 1 medium; quartered
- Ginger – 1 tbsp.; julienned
- Water – 1 to 1.5 cups
- Salt to taste
- Coconut oil – 1 tbsp.
- Mustard seeds – 1 tsp.
- Fenugreek – a pinch
- Shallots – 5 numbers; sliced
- Curry leaves a few
- Grind the grated coconut along with the dry red chilies to a very smooth paste adding little water.
- Heat 2 tbsps. of oil in a manchatti and add the curry leaves and the sliced onions and cook till the onion turns golden brown in color. Stir in the turmeric powder and mix. Add the gamboge along with the water it was soaked in, the tomato cubes, the ginger juliennes, 1 cup of water and enough salt and bring the mixture to a boil.
- Carefully slide in the fish pieces and cover the meenchatti partially. Cook on medium low heat for 20 minutes.
- For the tempering, heat 1 tbsp. of coconut oil in a small wok. Add the mustard seeds and allow them to splutter. Stir in the fenugreek and cook on low heat for a minute. Add the sliced shallots and curry leaves and fry. Pour this over the fish curry.