Thursday, August 12, 2010


(Serves 2-3)


  • Cat fish cut into ½ inch slices: 4 slices
  • Turmeric powder: 1 teaspoon
  • Coriander seeds: 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Whole dried red chillies: 10
  • Cloves: 5
  • Cinnamon: 1 inch
  • Black peppercorns: 8-10
  • Red onions: 1 large, finely chopped
  • Green chillies: 4 slit
  • Ginger paste: 1 teaspoon
  • Garlic paste: 2 teaspoons
  • Coconut scraped: 1 cup
  • Oil: 2 tablespoons
  • Tamarind pulp: 2 tablespoons
  • Salt: to taste


Rub the fish slices with salt and turmeric powder and set aside. 
Dry roast coriander seeds, cumin seeds, cloves, cinnamon, black peppercorns and dry red chillies. 
Grind coconut and the roasted spices with a little bit of water to form a smooth paste. 


Heat oil in a pan. Add chopped onions and sauté till translucent. Add ginger and garlic paste and sauté till the onions turn golden brown. Add coconut paste and cook over high heat for two minutes, stirring continuously.  Add two cups of water and bring the gravy to a boil. Drop the marinated fish pieces into the gravy and let it simmer for five minutes or till oil separates.  Add slit green chillies and tamarind pulp. Adjust salt and serve hot with steamed rice. 

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