Preparation Method

• Wash and keep the fish aside.
• Grate the coconut and extract milk.
• Slit the green chillies.
• Chop the ginger finely.
• Chop the shallots lengthwise, finely.
• Heat a heavy bottomed pan with Idhayam sesame oil.
• Temper mustard, curry leaves and green chillies.
• Saute ginger and shallots.
• Pour the coconut extract, add turmeric powder and salt.
• When the gravy thickens, flip the fishes and tomatoes.
• Close with a lid and allow it to boil for five minutes.
• Remove from fire and serve hot.

     kerala