500 gms Seer Fish ( slices from the end of the fish without stomach holes )
½ Cup Copra (or roast freshly grated coconut)
1 large Tomato
8 pods Garlic
Lime sized Tamarind - soak in hot water
½ tsp Methi
½ tsp Turmeric
2 tsp Chilli Powder
3 Tbsp Oil
a sprigs of coriander leaves chopped for garnish
Salt to taste
Wash seer with salt and turmeric and clean. Then cut each slice into 4 without the centre bone and set aside.
Take a non-stick pan with a flat bottom. Add oil. When warm add methi. Next add onions and curry leaves. Saute till the onions turn pink. Add the ground masala, salt, chill and turmeric and fry till the raw smell leaves and the oil separates from the masala.
Arrange the fish around the pan in such a way that the masala coats the fish pieces evenly both the top and the bottom.
Use a medium to low flame and continue frying for another 15-20 minutes. Garnish with coriander leaves and serve hot.