Fish fillets cooked in thick and creamy coconut-based gravy would make your Christmas lunch extra special. Check out the recipe.
Ingredients
½ kg fish fillets
1 tsp chilli powder
1 tsp coriander powder
½ tsp turmeric powder
¼ tsp fennel powder
½ tsp pepper powder
1 inch piece of ginger
6 cloves garlic
½ cup grated coconut
2 tbsp coconut oil
1 tsp mustard seeds
4 tsp shallots
3 green chillies (chopped)
2 sprigs curry leaves
1 small ball of Malabar tamarind (soaked in water)
2 sprigs curry leaves
Salt as required
Preparation
Prepare a masala paste by mixing chilli powder, coriander powder, turmeric powder, fennel powder, pepper powder, ginger and garlic in some water
Grind the coconut into paste
Heat coconut oil in an earthen chatty and splutter mustard seeds
Sauté shallots, green chillies and curry leaves
Add the previously prepared masala mix
Add the coconut paste too
Sauté well until the raw smell is gone
Add more water if required
Now add the fish fillets and the tamarind water
Add curry leaves and salt as required
Mix gently
Cook on low flame until the fish fillets are nicely done
Enjoy the tasty fish masala curry with hot rice.