Ingredients (Serves 3 – 4)
1. Fish – 400 – 500 gm, cleaned and cut into medium-small pieces (I used 2 medium-small salmon fillets. You can also use kingfish, tilapia etc)
2. Ginger - 2 – 3 tsp, thinly sliced
Pearl onions – 10 – 12 or 1 small savola, sliced
Tomato – 1 small, sliced
Green chilies – 3, slit
Turmeric powder – 1/4 tsp
Chilly powder – 1.5 - 2 tbsp
Coriander powder – 1 tbsp
Curry leaves – 1 – 2 sprigs
Salt – To taste
3. Kudam puli / gamboge – 3 or to taste (Soak in 1/2 cup warm water for 15 minutes and tear into small pieces)
Hot water – 1.5 – 2 cups
4. Coconut oil – 2 tsp
Method
Combine the fish pieces and ingredients numbered 2 in a meen chatti/claypot . Add the kudam puli pieces and hot water. Cook covered for 15 – 25 minutes or until the fish pieces are done and gravy is somewhat thick, at medium-low heat. Remember to rotate the claypot every 6 - 8 minutes. If there is too much gravy, cook for a few more minutes at medium flame without covering it. Check for salt. Pour 2 tsp coconut oil and a few curry leaves. Cover with a lid for 15 minutes. Serve with hot rice.
Recipe Courtesy – Vanitha
