Trout – 1 lb.
Onion – 1/4 of a large one
Slice it thin & long, & cut into halves.
Shallot – 1 big one, cut into small pieces.
Ginger – 0.5″ piece, cut into thin slices.
Green chilli – 2, cut into half (long).
Tomato – 1, medium sized
Slice it thin and long, and cut into halves.
Coconut milk – 1/3 of the can (4.5 oz).
Tomato puree – 3 spoon.
Mango powder – 1/2 spoon.
Uluva powder – 1 pinch.
Fish masala – 3 spoon
Curry leaves – optional.
salt – as needed.
oil – 2 spoon.
mustard seed – 1/4 spoon.
Heat the oil, fry mustard seeds, then add onion and stir for a while.
Then add green chilli, ginger and shallot pieces (and curry leaves).
Stir for a few minutes. Add tomato, and then tomato puree;
stir well,then add salt, uluva (methi/fenugreek) powder, mango
powder and fish masala. (If you dont have Kerala fish masala, then
add 1.5 spoon [fine] coriander powder, 1 spoon chilli powder,
1/5 turmeric powder, one pinch more uluva powder.)
Stir well, then add coconut milk.
When it boils, add the fish pieces; stir slowly, then cover it and
cook on low-medium heat.
Stir once a while (careful not to break the fish pieces) until it is cooked.