Ingredients:
1/2 kg fish, cleaned
4 hog plums / ambazhanga ( more or less depending on the sourness)
2 big tomatoes, chopped
4 green chillies
1 tsp red chilli powder
1 tsp kashmiri chilli powder
1/2-1 tsp turmeric powder
1 1/2 cup grated coconut
4 shallots
1/2-1 tsp fennel seeds
1 sprig curry leaves
salt to taste
For Tempering:
4 shallots, sliced
1 sprig curry leaves
3 tbsp coconut oil
1/4-1/2 tsp kashmiri chilli powder
Preparation:
- In a claypot, add hog plums sliced lengthwise, chopped tomato, slit green chillies, red chilli powder, kashmiri chilli powder, turmeric powder, curry leaves and salt and squeeze together well with hand.
- Add 1 1/2-2 cups of water and cook till tomatoes and hog plums are cooked well.
- Add cleaned fishes to this and cook covered till done.
- In the meantime , grind grated coconut with shallots and fennel seeds to a smooth mixture adding water.
- Add this to the curry and let it boil. Adjust salt.
- Heat oil in a pan and add add shallots and fry till light brown.
- Add curry leaves, 1/2 tsp kashmiri chilli powder and mix well for 10 seconds and add to the curry. Mix well and serve hot….
Recipe Source: Mom-tastic By Shamseera ( You Tube)
