Ingredients: Fish (preferably sea fish), dilute coconut milk, thick coconut milk, chopped onions, garlic and green chili, goraka (Malabar tamarind), turmeric, chili powder, mustard seed, fenugreek seed, curry leaves, rampa and salt.
Method: Cut the fish into chunks of about 1 1/2 - 2 inches. Pour about 1 1/2 cups of diluted coconut milk into a saucepan and add the onions, garlic, green chili, turmeric, chili powder (just a little), mustard seed, fenugreek seed, curry leaves, rampa, goraka (be careful when you add, since too much and your curry could get really sour) and slat to taste. Add the fish and let it cook well with the saucepan covered. Once the fish is cooked well add about 1/2 a cup of thick coconut milk and cook for a minute or two.
Note:
- We use dilute coconut milk to avoid curdling while cooking for a long time.
- Dilute coconut milk can be made by adding water to the thick coconut milk.
- If you are using delicate fish, create the gravy or sauce and when done, just drop the fish in for a few minutes.
