Friday, March 18, 2011



2 dried chill’s broken
½  tsp mustard seeds
½  tsp fenugreek seeds
¼  tsp cumin seeds
Oil for cooking


1 piece ginger sliced 
2 green chill’s sliced
3 -5 cloves garlic sliced
4 -5 shallots sliced
Curry leaves


2 – 3 tbsp fish curry powder
1 – 2 tbsp chilly powder
½  tsp turmeric powder

Make into paste with little water

500 gm fish sliced
2 tomatoes sliced
5 lady’s fingers cut
( slightly toasted in
little oil )
Coriander leaves
Pinch of asafetida
2 – 3 tbsp tamarind paste
Salt to taste
½  tsp gingerly oil
½ cup coconut milk


Fry ‘A‘ in oil, add  ‘B’ & fry until
nice smell comes out, add mixed paste
stir for a while until raw smells goes off.
 Add  water, let it boil, add tomatoes &
cook, add salt, tamarind paste then fish
cook well, last add coconut milk, lady’s finger,
 coriander leaves, asafetida, come to boil off
the fire then add gingerly oil & mix well & cover
for some times before serve

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