TREVALLY IN COCONUT GRAVY ( VATTA THENGA ARACHA CURRY)

BLUEFIN TREVALLY IN COCONUT GRAVY ( VATTA THENGA ARACHA CURRY)

TREVALLY is a marine large fish.It's a fleshy fish and is very tasty too.We can prepare a number of dishes with this. It is good for preparing pickles too.Trevally fry, mappas, fish molee, mulaku chaar,in coconut mill or in coconut gravy  are just some of the delicious recipes.

             INGREDIENTS

• Fish cleaned                                - 400 gms
• Cambogia /malabar tamarind     - 3 to 4 ( soak in water)
• Shallots                                       - 1/4 cup
• Green chilies                               -3
• Water
• Salt
• Coconut oil                                - 2 Tbsp
• To prepare the coconut paste - grated  coconut 1 cup,garlic cloves 5, ginger 3/4 inch piece, shallots10,Turmeric powder 1/2 tsp, Redchilly powder-2 tsp,curry leaves 1 sprig Grind this to a fine paste and keep aside

            METHOD

• Cut the fish  into pieces and clean in salt water. Keep aside.

• In a kadai add the coconut paste .

• Add 1 or 1.5 cup of water to it.

• Add the soaked cambogia.

• Add the shallots.

• Add the green chilies too.

• Add salt, coconut oil and curry leaves and mix well.Allow it to boil.

• Add the cleaned fish to it .

• Cook for 20- 25 mins in low flame.

• When the gravy thickens switch off the heat and serve after 1-2 hrs for better taste.