Ingredients:
- 180 grams of kingfish, cubed
- 2 cups grated coconut
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 4 green chillies, slit lengthwise
- 2 dried red chillies, split
- 1 tablespoon of ginger, julienne
- 1 tablespoon of garlic, julienne
- 5 drumsticks, chopped into 4 cm pieces
- 1/2 teaspoon turmeric powder
- 1 tablespoon chilli powder
- 1/2 tablespoon coriander powder
- 1/2 tablespoon black peppercorns
- 1/4 teaspoon mustard seeds
- 4 tablespoons tamarind pulp
- Salt, to taste
- 2 tablespoons coconut oil
- 5 to 6 curry leaves
Instructions:
- In a blender make a smooth paste of the following ingredients: turmeric powder, black pepper, chilli powder, coriander powder, two green chillies, and grated coconut and keep this paste aside.
- In a thick-bottomed pan, heat the coconut oil and add mustard seeds and allow them to crackle. Then add split red chilli, curry leaves, ginger, garlic, remaining green chillies, sliced onions, and curry leaves.
- Stir until the onions turn light golden brown, then add the sliced tomato and drumstick. Now add the spice-blended coconut paste and stir. Add salt and tamarind pulp and let it boil for five minutes.
- Lastly, add the cubes of kingfish and simmer for about five minutes. Check the seasoning before you take it off the heat.
- Garnish as desired, and serve hot with rice or roti.
