10 December 2013,12:14 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Marinate fish fillets along with salt, turmeric powder and ginger-garlic paste in a bowl for 20 minutes.
  • Heat little oil in a pan and separately roast cumin seeds, coriander seeds, red chilies and coconut till their colour changes. Allow to cool.
  • Grind the roasted spices with sufficient water to a fine paste.
  • Heat remaining oil in a frying pan and add curry leaves and fenugreek seeds.
  • When the spices splutter, add onion and sauté till they become translucent. Then add tomato and cook until they turn soft.
  • Now add the ground paste, tamarind pulp, Chili powder and little water and cook until it boils.
  • Then add marinated fish and cook until it becomes tender.
  • Add coconut milk and gently stir and bring to slow boil.
  • Remove from heat and sprinkle coriander leaves.
  • Serve hot with steamed rice.


  • 500 grams Fish fillets, cut into 2-inch slices
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Ginger-Garlic paste
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds
  • 8 dried Red Chilies
  • 200 grams Grated fresh Coconut
  • ¼ teaspoon Fenugreek seeds (methi dana)
  • 2 Onions, finely chopped
  • 1 large Tomato, finely chopped
  • 2 tablespoons Tamarind pulp
  • ½ teaspoon Red Chili powder
  • 200 ml Coconut milk
  • 2 tablespoons finely chopped Fresh Coriander leaves
  • 1 sprig Curry leaves
  • Salt to taste
  • 4 tablespoons IDHAYAM Sesame oil

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