- Skinless Salmon steaks - 2 lb cut into cubes
- Shallot/cheriya ulli - 5
- Garlic - 8 cloves
- Ginger 1 inch piece
- Cocum/Kudam puli - 4 pieces soaked in 1 cup water
- Coconut Oil - 2 tbsp
- Curry leaves - 4 springs
- methi seeds - 1/4 tsp
- Chilly powder - 2 tsp
- Coriander powder - 1 tsp
- Turmeric powder - 1/2 tsp
- salt - to taste
crush the garlic,ginger and shallots and keep aside.
Wash and drain the fish pieces.
Line the bottom of a claypot with 2 springs of curry leaves and place the fish pieces on top of it.
Heat a small frying pan and add 1 tbsp oil and splutter the methi seeds.
Add in the crushed ginger,garlic,shallot mix and saute for 5 minutes.
Add in the chilly,coriander and turmeric powders and saute until the raw smell is gone.
Pour in the Cocum water plus 1 cup water and add salt to taste and bring the gravy to a boil.
Taste the gravy for salt,spice and sourness and make adjustments now.
Pour this gravy into the claypot with the fish and cook for 20 minutes or until the fish is cooked and the gravy is slightly thick.
Turn the flame off and sprinkle with remaining curry leaves and pour 1 tbsp of coconut oil on top and keep covered for few minutes.