Malabar Fish Gravy

Serves
3

Preparation Time: 20 minutes
Cooking Time: 15 minutes

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Clean the fishes and keep aside.
Grind ginger and garlic.
Dice tomatoes into four.
Soak the tamarind and extract the juice.
Heat a pan with a tablespoon of oil.
Saute with curry leaves and shallots onions.
Allow it to cool.
Grind to a fine paste.
Dry roast fennel, coconut and grind it smoothly.
Chop the big onions finely.
Slit the green chillies.
Heat a broad pan with coconut oil crackle with fenugreek.
Saute onion and green chillies.
Add the ginger garlic paste, small onion paste, and fry till the raw smell goes.
Pour the coconut extract, chilli powder, turmeric powder, coriander powder, salt and
allow it to boil for five minutes.
Add the diced tomatoes and the fish pieces.
When the fishes are done and the gravy thickens, add the coconut paste, required amount
of water and allow it to boil.
Add coriander leaves, simmer to a low flame and let it cook for three minutes.
Remove from fire and serve hot.