Fish Curry CHEPALA KURA  

500 gms large fish   1 tbsp sesame seeds             1/2 tbsp cumin seeds   2 tbsps coriander seeds   1/2 desiccated coconut   5 onions   4 red chillies

a small ball of tamarind   a pinch of asafoetida  a few coriander leaves   a few curry leaves   oil as needed   salt to taste

 

•  Clean and slice the fish.
• Roast the whole onion on gas flame or on hot charcoal.
• Dry roast coriander seeds, red chillies, cumin seeds, sesame seeds and desiccated coconut.
• Grind these with the onion to a thick paste. Soak the tamarind in warm water and extract juice.
• Heat 5 tbsps oil and fry asafoetida and cumin seeds. Remove from the oil and keep aside.
• Reheat the oil and fry the ground masala till golden brown. Add the sliced fish and cook till done.
• Add the fried cumin seeds and asafoetida.

Garnish with fried curry leaves and fresh coriander leaves.

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