Small onion - 200 gms
Turmeric powder - ½ tsp
Chilli powder - 3 tsp
Coriander powder -1 tsp
Fenl powder - ½ tsp
Pepper -1 tsp
Tamarind - 100 gms
Fenugreek - 3 pinches
Salt - to taste
Curry leaves - 4 stalks
Coconut oil -2 tspMethod
Grind chilli powder, coriander powder, turmeric powder, fenl powder, pepper and small onions to a fine paste.
Soak the tamarind in water and have a concentrated juice of it.
To the grounded mixture add tamarind juice and salt to taste.
Heat oil in a deep pan and sauté pieces of small onions along with fenugreek and curry leaves.
When the onions change the colour pour the grounded mixture to it and allow boiling.
Add the gashed fishes when the gravy starts boil briskly.
Leave it to cook for 5 minutes. Take care that the gravy is in thick consistency.
Put off the fire and cover the pan and bake it or subject it to a hot dhum (hot coal can be placed under and over the pan and kept for 10 minutes). Take care that the fish is not over cooked.