Preparation Method

• Wash the fish and keep aside.
• Soak the tamarind and extract juice.
• In a mini pan, fry coriander powder, cumin powder, omam, poppy seed, grated coconut and grind to a fine paste.
• Heat a heavy bottomed broad pan with Idhayam Sesame Oil
• Temper mustard, Curry leaves and Kalonji
• Saute onion, add turmeric powder and fry.
• To this add the ground masala, chilli paste, ginger- garlic paste, bay leaf and fry.
• Add the tamarind extract, salt and allow it to boil. Until the gravy thickens.
• Flip the fishes and allow it to cook.
• Sprinkle coriander leaves, stir, remove from fire and serve with hot steamed rice.