Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| Half | Kilogram | Fish General | Mackerels, Sardines, etc |
| 100 | Grams | Onions | small |
| 1 | Inch | Ginger (Adhrak) | Scrape and choop |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | Peel and chop |
| 1 | Teacup | Coconut scraped (fresh) | For frying and grinding |
| 2 | Tablespoon | Chilly Powder, Red | For malala |
| 3 | Tablespoon | Coriander Powder | For malala |
| 1 | Teaspoon | Pepper Powder | For masala |
| 1 | Teaspoon | Fenugreek ( Methi) | Powdered |
| 1 | Tablespoon | Cooking Oil | Coconut oil preferred |
| As Required | Salt | To taste | |
| As Required | Curry Leaves (Kadi patta) | For seasoning |
Method
Cut the fish into small pieces of 1 inch thickness. Soak the tamarind in water. Marinate the fish with turmeric and salt and keep aside.
Preparation of Masala Paste
Take a pan and add 1 tsp coconut oil. Add the scraped coconut and fry. When it is dry add the small peeled onions and continue to fry. Fry till
the coconut has a dark brown color. Take care not to burn it. Add the chilli and coriander powder and fry some more. Turn off the stove
and add the chopped garlic and ginger. Allow the mixture to cool. Grind to a fine paste in a mixie with water.
Take a vessel, add the paste,
tamarind and water. Bring to boil on a high flame. Add salt. Reduce the flame and add the fish pieces. Cook covered. After 5minutes
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