“From the Thursday magazine, this was submitted by Rani Johny M.”
1hr 30mins

Ingredients Nutrition


  1. Wash tamarind and soak in water.
  2. Make it into small pcs.
  3. Heat 1/2 tbsp.
  4. of oil in a pan.
  5. Fry the grated coconut.
  6. Before it turns brown, add the corriander powder, pepper powder, chilli powder and turmeric powder.
  7. Make a fine paste of the above fried ingredients.
  8. In another pan heat the 1/2 tbsp.
  9. of oil.
  10. Saute half of the baby onions, ginger and green chillies in it.
  11. Add the fine paste.
  12. Also add water containing the tamarind pieces, the fish pieces and little salt.
  13. Add water upto the level of the mixture in the pan.
  14. In a pan, heat the mustard seeds in oil.
  15. Once they splutter, add them to the gravy.
  16. Add a few curry leaves and half the fried onion.
  17. Cook till you get a thick gravy and the oil floats on top of the gravy.
  18. Serve hot.

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