Coconut oil – 1 tbsp
Scraped coconut – 1 cup
Mackerel or Sardine – 1/2 kg
Pepper powder – 1 tsp
Small onions – 5 to 6
Chilli powder – 2 tbsp
Fenugreek powder – 1 tsp
Ginger – 1 inch piece
Tamarind – 3 pieces or 1 lemon size piece
Curry leaves – few
Coriander powder – 3 tbsp
Garlic cloves – 6
Salt as per taste
1. Cut the fish into small one inch pieces. Add turmeric powder and salt. Keep aside. Let it marinate for some time.
2. Soak the tamarind in water.
3. Take 1 tsp coconut oil in a pan. Heat it. Put in the grated coconut. Stir fry for a while. As soon as it dries up, include the small onions. Keep frying for a couple of minutes. Wait till the coconut turns dark brown in color. Make sure that it does not burn. Sprinkle the coriander and chilli powder. Cook for some more time and turn off the flame. Then add the ginger and garlic. Let the mixture cool down. Empty it in a mixer. Add little water and grind to a smooth paste.
4. In a vessel, take the paste along with tamarind and water. Put in on a high flame. Bring to boil. Combine salt and lower the heat. Put in the sliced fish pieces. Cover it and cook for 5 minutes.
5. Next, sprinkle the pepper powder. Remove the cover and cook for 3 minutes on high flame. Reduce the flame and add 1 tbsp of coconut oil. Put in the curry leaves. Give the vessel a twist and switch off.
6. Finally, mix the fenugreek powder. Keep covered for 10 minutes. Give the vessel another turn and keep covered for some more time.
Tip: The fish pieces will break if you stir with a spoon, so give the vessel a turn. Make sure the curry settles in the prepared vessel for atleast 45 minutes.