Tuesday, May 25, 2010


Fish (any variety)-1/2 kg
Tamarind-3/4 gooseberry sized
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
Coriander powder-3/4 tsp
Fenugreek seeds-1/3 tsp
Small onion-8
Pepper corns-8
Coconut milk-5 cups
Firm mango-1/2
Green chilly-3
Salt to taste

Clean the fish. Grind tamarind, fenugreek seeds, onion, turmeric powder, chilly powder, coriander powder and pepper corns together to a fine paste. Mix this with fish and add salt. Add coconut milk. Cut drumstick and mango into 2 inch pieces and add with the curry. Keep in high flame for 10 minutes. Then low the flame and cook for another 15 minutes. Cut tomato into two, slit chilly and add to the curry before 5 minutes we remove from flame. Serve hot with white rice or hot idly.

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