FISH - SPINACH / PALAK / CHEERAYILA CURRY

FISH - SPINACH / PALAK / CHEERAYILA CURRY


INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

PALAK/ CHEERAYILA- 1/4 - 1/2 cup

COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP

WATER- 1 CUP

FISH - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER , PALAK/ SPINACH AND SECOND COCONUT MILK  IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE

ALLOW IT TO BOIL

WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE FISH IS COOKED WELL.

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY