INGREDIENTS Fish -1/2 kg Shallots-10 nos. Ginger-small piece Green chillies-6 Curry leaves Coconut (grated)-half of coconut Chilli powder-1 1/2 tsp Turmeric powder-1/4 tsp Kudampuli -4 nos. Salt to taste Coconut oil METHOD: Clean the fish. Soak kudampuli in warm water. Crush shallots, ginger, green chillies, together. In a meen-chatti, marinate the fish with this crushed mix, masala powders, curry leaves, a little coconut oil and salt. Keep aside for ten minutes. During that time extract the coconut milk from the coconut. Then add the milk to our marination. Add kudampuli now. First cook on high flame .Once it starts boiling, simmer and cover the pan. Rotate the pan in b/w. Add the salt, after 30 mins u can see the oil on top of the curry.
Lastly in a small wok, take 2 tsp oil, shallots sliced, curry leaves and sauté. Pour this over the fish curry for garnishing, giving it an exotic aroma