Ingredients

• 250 g - fish pieces
• 1 cup - grated coconut
• 1 - onion, sliced
• 2 tsp - chilli powder
• 1/2 tsp - turmeric powder
• 2 tbsp - coriander powder
• 1 tsp - aniseed
• 4 - green chillies, sliced
• 1 tsp - ginger paste
• 2 tsp - garlic
• 1 tbsp - shallots, thinly sliced
• 1 sprig - curry leaves
• 1 - tomato, quartered
• 1.5 tsp - tamarind paste
• 1/2 tsp - fenugreek seeds (or powder)
• 1/2 bunch - coriander leaves (optional)
• Salt - to taste
• 2 tbsp - oil

How to Make Fish in Roasted Coconut gravy

• Wash and drain the fish pieces. Keep aside.
• Mix the tamarind paste in 1/2 a cup of water and keep aside.
• Heat 1 tsp oil in a pan. Put a few curry leaves followed by, shallots, aniseeds and coconut.
• Fry, till they turn golden brown. Remove from pan and let it cool.
• Once cooled, grind to a fine paste and keep aside.
• Heat a pan with the remaining oil. Add the fenugreek seeds. When they start to splutter, add the curry leaves followed, by onion and chillies. Saute for a while.
• Add the ginger- garlic paste and saute, till the raw smell goes.
• Add the coriander, chilli and turmeric powders. Fry for a minute.
• Add salt and the tamarind water. When it starts to boil, add the fish pieces and tomatoes.
• When the fish is cooked, add the ground coconut paste along with a cup of water and remaining coriander leaves. Let it simmer for a few minutes and switch off heat.
• Serve with rice.
• Recipe Courtesy: Mareena's Recipe Collections