FISH THORAN

Ingredients

Fish Pieces-1/2kg

Fish Tamarind-3 pieces

Turmeric Powder-1/4tsp

Chilly Powder-1/2tsp

Salt-To taste

For the grinding

Grated coconut-11/2cup

Green chilly-2

Ginger-one small piece

Garlic -2

Black pepper powder-1/2tsp

Small onion -5

For sauting

Big Onion-2 finely chopped

Chilly Powder-11/2tsp

Turmeric Powder-1/4tsp

Mustard seeds-1/4tsp

Dry Red Chilly-2(slits)

Curry Leaves-2 strings

Method

Soak the fish tamarind in 1/2 cup of warm water for 2 minutes ..Then clean it and tear into small pieces and keep it aside..Clean the fish pieces with salt and lemon …Wash them properly until its fishy smell goes..Then take a deep bottom kadai or meen chatty and add the fish pieces along with chilly powder,turmeric powder,salt ,fish tamarind and water(enough water to cover the fish ) …. Cook the fish till the water dried up completely..Cool the fish and remove the skin and bones and mash the flesh well..

Then in a blender add grated coconut,green chilly,ginger,garlic,pepper d small onion and just whip them…

Then in a kadai heat oil and splutter mustard seeds ,then add dry red chilly and curry leaves one by one …Then add chopped big onion and saute it till light brown colour.In to this add turmeric powder,chilly powder and saute for 1 minutes..Now add the whipped coconut mix and stir well.add salt..Saute it well till its raw smell goes ..

Finally add the mashed fish to this sauted coconut and mix well ..Stir for 2 minutes …Check the salt …So now the fish thoran is ready …Now u can transfer to a serving bowl and serve hot…

Fish Thoran

Fish (small pieces) ½ kg
Fenugreek powder ½ teaspoon
Salt 2 teaspoon
Kodam puli 6 small piece
Oil 2 tablespoon
Curry leaves 3 sprigs
Water 2 cups

To be ground:

Onion 2 small ones
Ginger 1(1/2) cm
Garlic 10 cloves
Green chillies 4
Grated coconut 3 cups (small tea cups)



Clean fish and cut into 1 cm cubes. Soak kodampuli in 1 cup warm water for 2 minutes and tear into small pieces

Mix the coarsely ground coconut masala with fish and kodampuli taken out of the water . Arrange some curry leaves at the bottom of the vessel and put this coconut fish mixture over it. Put curry leaves on top too. Pour the water in which the kodampuli was soaked with the remaining water. Sprinkle fenugreek powder.

Bring to boil rapidly. Pour oil (coconut oil will be more tasty) over the curry and low the flame to a minimum heat and cook for 20 minutes. If the water does not dry up increase heat after 20 minutes. Take off the fire when the water dries up completely.