WHAT GOES IN
Tuna fish cubes – 600 gms
Cocum – 6 nos
Red chilly powder – 10 gms
Corainder powder – 10 gms
Salt – 1 tspn
Green chilly slit – 4 nos
Shallot paste – 50 gms
Dry coconut paste – 100 gms
Coconut oil – 50 ml
HOW TO PREPARE
1. Wash and soak cocum with 400 ml of water.
2. Heat oil and fry the tempering ingredients and remove.
3. In the remaining oil, fry coconut paste, cocum pieces, green chilly and shallot until they develop a roasted smell.
4. Add cocum water, powdered ingredients, salt, fish and simmer until the fish has cooked completely.
5. Add the fried tempering ingredients, mix and serve.
Usually in Kerala State, India this fish curry is cooked in earthenware pots and served after a day.
Accompaniment : Boiled rice
Cooking time : 30 mts
