Coconut oil – 1 tsp; Coriander powder – 2 tsp; Fenugreek seeds – pinch (methi dana); Fennel seeds ( saunf) – 1 tsp; Black peppercorns – 8 to10; Mustard seeds – 1 tsp; Cumin Seeds – 2 tsp; Dried Red Chillies – 10 to 12; Grated Coconut –1; Sliced Onions –2; Garlic – 6 to 7 cloves; Water-for consistency.
For Main Preparation:
Coconut oil – 2 tbsp; Sliced Onions – 2; Curry leaves – 5 to 6; Tomatoes chopped –2; Fish (pomfret) – 500 gms; Salt; Tamarind Paste – 2 tbsp ted coconut; Coconut Milk – 100 ml.
Heat oil in a pan, add coriander seeds, fenugreek seeds, fennel seeds, peppercorns, mustard seeds, cumin seeds and red chillies and dry roast them. Add grated coconut, onions, garlic and sauté till the onions turn light brown.
Add water and transfer contents into a food processor and grind into a smooth paste. Heat oil in a pan, add sliced onions, curry leaves and sauté till the onions are light golden brown in colour. Then add the curry masala made before. Sauté till the oil from the masala separates. Now add chopped tomatoes and mix it well.
Add fish, a cup of hot water for desired consistency.
Add salt, tamarind paste and the coconut milk. Mix it well and boil water for another 2 to 3 minutes. Garnish with coriander or fried curry leaves. Enjoy with steamed rice or appams.
CHEERS WITH WHITE RUSSIAN
An easy drinking blend of vodka, coffee liqueur and cream, the White Russian was a favourite during the glory days of disco. Today it is a hipster staple once again.
Vodka – 50 ml; Bailey’s Irish Cream – 25 ml; Whipped Cream – 50 ml; Chocolate shavings – For garnish
Fill glass with ice. Pour vodka and Baileys into the shaker. Shake it well and then pour it into the glass. Garnish with cream and chocolate shavings.