- 1/2 kg Fish (vatta / bluefin trevally) cut into medium size pieces
- 1/4 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2 inch piece ginger (chopped)
- 6 cloves garlic (chopped)
- 2 green chilli slit
- 2 sprigs curry leaves
- 2 tsp kashmiri chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 20 gms kudampuli/ kokum
- 1/4 tsp asafoetida
- water (to cover the fish in pan)
- 2 tsp coconut oil
- salt (to taste)
Soak kokum in water.
Heat oil in a pan.
Add mustard seeds and let it splutter and add fenugreek seeds and sauté for few seconds.
Add ginger, garlic, green chillies and curry leaves. Sauté for a few minutes.
Reduce flame to low and add kashmiri chili powder, coriander powder and turmeric powder.
Add kokum. Cook over low flame.
Add water and salt to taste. Bring to boil and add fish, cover and cook until done and gravy turns thick.
Add asafoetida and 1 tsp coconut oil. Gently swirl the pan and switch off the stove. Kallu shappu meen curry is ready.
Calories: 160kcal | Carbohydrates: 5g | Protein: 26g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 158mg | Potassium: 415mg | Fiber: 2g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 24mg | Vitamin E: 1mg | Calcium: 32mg | Iron: 1mg