10 December 2012,03:03 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Make a paste with chilli powder, pepper powder, turmeric powder, salt with little water and smear on the fish.
  • After keeping for some time fry the fish lightly and drain. Strain the oil and remove the sediments.
  • Heat ½ teaspoon of the oil and fry the Dry chillies, Coriander, Mustard, pinch Fenugreek and grind it with turmeric. Grind the grated coconut alone to a fine paste.
  • Heat ½ cup of oil and saute onion. Add the ground ingredients and brown over slow fire.
  • Add green chillies, curry leaves and stir for a minute, then add tomato and saute well. Add coconut-paste and brown.
  • Pour 1½ cups of water and when it boils put the fried fish along with the strained sediments.
  • Add ginger, garlic and salt and cook covered on medium heat. Just before the curry is ready add vinegar.
  • Keep the pan open and when the gravy becomes thick remove from fire. Serve when cooled.


  • 500 grams lean fish cleaned and gashed closely
  • 1½ teaspoon Chilli powder 
  • ¼ teaspoon Pepper powder 
  • 2 pinches Turmeric powder 
  • Salt to taste
  • ½ teaspoon Cooking Oil strained after frying fish 
  • 7 Dry chillies 
  • 1 dessert spoon Coriander 
  • ⅛ teaspoon Mustard 
  • 1 pinch Fenugreek 
  • ¼ teaspoon Turmeric 
  • ¼ Grated coconut 
  • 50 ml IDHAYAM Sesame Oil 
  • 2 dessert spoon Onion sliced long 
  • 3 Green chillies split 
  • 200 grams Red tomato chopped 
  • 300 ml Water 
  • 1 teaspoon Ginger sliced long 
  • 9 Garlic slices 
  • Salt to taste 
  • 1 teaspoon Vinegar

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