Karina Sharma
Fresh fish, coconut oil, onion, tomatoes, ginger-garlic paste, red chili powder, turmeric, cumin, fennel seeds, curry leaves, coriander.
Start by cleaning and cutting the fish into pieces. Marinate it with turmeric, red chili powder, and a pinch of salt.
Heat coconut oil, add fennel seeds and curry leaves, then sauté onions until golden, followed by ginger-garlic paste until the raw smell fades.
Stir in the red chili powder, turmeric powder, and cumin powder.
Add the chopped tomatoes and cook until soft. Then, add a tablespoon of grated coconut for richness and blend everything well.
Gently add the marinated fish pieces to the curry. Let them cook in the spices for 10-15 minutes on low heat.
Enjoy the taste of Tamil Nadu’s rich culinary heritage.