Personally i never liked sravu curry until i tasted this sravu curry....
Ingredients
Shark/Sravu: 500gms
Shallots: 10 - 12
Ginger: 1 Small Piece
Green Chilly: 2 - 3
Tomato: 1 Small
Kudampuli/Kokum: 3 - 4
Fenugreek Seeds/Uluva: 1/4 Tea Spoon
Coconut Oil: 2 Table Spoon
Fenugreek Powder/Uluva Podi: 1/4 Tea Spoon
Salt
Water
Curry Leaves
For Roasting Coconut
Grated Coconut: 1 Cup
Chilly Powder: 2 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Coriander Powder: 1½ Tea Spoon
Shallots: 2 - 3
Coconut Oil: 2 Table Spoon
Curry Leaves
Cooking Time: 30 Minutes
Method
Clean and wash the fish well. Peel the skin and cut into small cubes
Crush shallots, ginger and green chilly
Wash and soak the kudampuli in water and keep aside
For roasting coconut
Pour oil to a pan and add grated coconut
In medium flame roast until the coconut starts to change color
Now reduce the flame to low and add chilly powder, coriander powder, turmeric powder, chopped shallots and curry leaves
Saute in low flame until the raw smell of the masala is gone. (5 to 6 minutes)
Now switch off the flame and keep stirring for another 2 to 3 more minutes and let it cool for some time
Grind this to a fine paste adding little water
Making the curry
To a pan or clay pot add coconut oil. Once it is hot add fenugreek seeds
Once it changes color add crushed shallots, ginger and green chilly
Saute for 3 to 4 minutes and then add chopped tomato
Now add the coconut paste along with enough water and let it boil well
Once it boils reduce the flame to medium and add soaked kudampuli, fish pieces and curry leaves
Cover and cook for 10 to 15 minutes
Now remove the cover and check the consistency of the gravy. If needed boil it for 3 to 4 minutes uncovered until the gravy thickens and then switch off the flame and sprinkle the fenugreek powder and mix well
Serve hot with rice
Shark/Sravu: 500gms
Shallots: 10 - 12
Ginger: 1 Small Piece
Green Chilly: 2 - 3
Tomato: 1 Small
Kudampuli/Kokum: 3 - 4
Fenugreek Seeds/Uluva: 1/4 Tea Spoon
Coconut Oil: 2 Table Spoon
Fenugreek Powder/Uluva Podi: 1/4 Tea Spoon
Salt
Water
Curry Leaves
For Roasting Coconut
Grated Coconut: 1 Cup
Chilly Powder: 2 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Coriander Powder: 1½ Tea Spoon
Shallots: 2 - 3
Coconut Oil: 2 Table Spoon
Curry Leaves
Cooking Time: 30 Minutes
Method
Clean and wash the fish well. Peel the skin and cut into small cubes
Crush shallots, ginger and green chilly
Wash and soak the kudampuli in water and keep aside
For roasting coconut
Pour oil to a pan and add grated coconut
In medium flame roast until the coconut starts to change color
Now reduce the flame to low and add chilly powder, coriander powder, turmeric powder, chopped shallots and curry leaves
Saute in low flame until the raw smell of the masala is gone. (5 to 6 minutes)
Now switch off the flame and keep stirring for another 2 to 3 more minutes and let it cool for some time
Grind this to a fine paste adding little water
Making the curry
To a pan or clay pot add coconut oil. Once it is hot add fenugreek seeds
Once it changes color add crushed shallots, ginger and green chilly
Saute for 3 to 4 minutes and then add chopped tomato
Now add the coconut paste along with enough water and let it boil well
Once it boils reduce the flame to medium and add soaked kudampuli, fish pieces and curry leaves
Cover and cook for 10 to 15 minutes
Now remove the cover and check the consistency of the gravy. If needed boil it for 3 to 4 minutes uncovered until the gravy thickens and then switch off the flame and sprinkle the fenugreek powder and mix well
Serve hot with rice
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