Ingredients

• Manthal / Nangu (Sole Fish): 500gm
• Shallots: 6-7 Nos.
• Ginger (chopped): 1 Tbsp
• Garlic (chopped): 1 Tbsp
• Green chilly: 1 No.
• Kudam puli (kokum): 1-2 (medium)
• Red chilly powder: 2 tbsp
• Coriander powder: 3/4 tsp
• Turmeric power: 1/4 tsp
• Fenugreek powder: a pinch
• Pepper powder: a pinch (optional)
• Coconut milk (optional)
• Hot water
• Salt: to taste
• Curry leaves
• Mustard seeds
• Oil

Initial Preparations:

• Clean the fish well and cut it into medium size pieces.
• Chop small onion, ginger and garlic into small fine pieces.
• Clean, cut the kokum into medium pieces and soak it in water.
• Make a paste of all powders with warm water.

Steps:

1. In a pan, heat oil and splutter mustard seeds.
2. Add sliced shallots, ginger and garlic and stir well until its raw smell disappears.
3. Add green chillies and 3-4 curry leaves.
4. Add the powder paste  in a low flame and mix well by adding hot water little by little.
5. When it starts boil, add fish pieces, curry leaves and enough salt. Allow the curry to boil.
6. Add soaked tamarind pieces and mix well by rotating the pan.(Try to avoid using spoon since the soft fish can break)
7. Cover it with a lid and cook it for about 10 to 15 minutes. Rotate the pan in between.
8. Allow the curry to a thick gravy.
9. Make half a cup of coconut milk and pour into the curry to get an extra taste and thickens.

Goes well with warm rice or puttu or dosa.

You might also like: