|
Ingredients
|
For 4
|
For 100
|
|
Small variety of fish
|
500gms
|
12.5kg
|
|
Coconut
|
1 (225gms)
|
20 (5kg)
|
|
Green chillies
|
30gms
|
680gms
|
|
Garlic
|
6 flakes
|
30gms
|
|
Small red onions
|
10gms
|
250gms
|
|
Turmeric
|
¼ tsp
|
10gms
|
|
Ginger
|
½ inch piece
|
50gms
|
|
Cocum (kudampuli)
|
15 – 20gms
|
300 – 340gms
|
|
Curry leaves
|
1 spring
|
1 bunch
|
|
Coconut oil
|
15ml
|
250ml
|
Clean fish. Keep them whole if they are very small, if not
cut into 1.25 cm (½ “) pieces. Grate coconut into fine pieces. Grind together
turmeric, a few onions and garlic. Mix with coconut on the stone itself. Chop
green chillies and ginger (ginger must be chopped fine) and slice remaining
onions. Soak cocum. In a stainless steel pan, first put in the curry leaves and
half the cocum broken into pieces. Mix together coconut mixture, fish,
remaining cocum and chopped and sliced ingredients. Put into prepared pan. Add
water to three-fourth level of fish mixture. Add salt. Bring to boil quickly.
Reduce heat and simmer, till fish is cooked and moisture evaporated. Pour fresh
coconut oil over fish. Test for seasoning and remove. Cool and cover. This can
be kept for 2 days.
