Ingredients

Seer fish slices-150gm

Prepared gooseberry

(deseeded and

segmented) -50gm

Oil-1 table spoon

Mustard seeds-

quarter tea spoon

Fenugreek- quarter

tea spoon

Sliced green chilli-3

Chopped ginger/

garlic-1 tea spoon

Curry leaves- a few

Salt-to taste

Kokum-to taste

Coconut milk of half

coconut-1 cup

For the paste

Cleaned small

onions-10

Turmeric powder-

a pinch

Chilli powder-1 table

spoon

Fennel seeds- half tea

spoon

Method

Blend the ‘paste’ ingredients to a fine mix. Keep aside. Heat oil in a pan and add mustard seeds to splutter. Add fenugreek seeds and ginger/ garlic with green chilli. Stir fry well for a minute. Add curry leaves and prepared paste. Fry to an even brown on slow flame. Add two cups of water.

Adjust seasoning with salt and kokum. When the gravy starts to boil add cleaned fish pieces and gooseberry pieces. When the gravy becomes thick and the fish and gooseberry are done, add coconut milk. Mix gently. Adjust more seasoning if required.

Turn off fire and serve hot with rice or appam.

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