Preparation Method

• Clean the fish and keep aside.
• Grind together grated coconut, two teaspoon of cumin seed and one teaspoon of fennel.
• Soak tamarind and extract the juice.
• Peel the shallots and garlic.
• Combine tamarind extract, ground coconut paste, coriander powder, chilli powder and turmeric powder.
• Heat a broad pan.
• Temper mustard, rest of cumin seed, fennel, peppercorn, fenugreek and curry leaves.
• Saute the peeled shallots and garlic and fry till it turns golden brown.
• Pour the tamarind extract.
• Add salt and allow it to boil.
• When the gravy thickens, flip the fish pieces and stir with care.
• When the fish is done, remove from fire and serve.