Add half a cup water to the grated coconut grind it in the mixie and extract the coconut milk. This is called thalapal. Add one more cup of
water again to the same coconut so that the extracted randampal (second milk) comes to three cups.
Heat oil in a medium slized kadai. Splutter mustard seeds and then fenugreekseeds, curryleaves. Add the chopped small onion and fry till golden brown.
Now add a little randampal to the masala ingredients, mix well and add to the kadai.
Stir constantly for 2-3 minutes and then add ginger, green chillies, garlic, chopped onions and tomatoes. Saught this well and add randampal and salt. When it boils add the fish pieces, close the kadai with the lid. When the fish is cooked and gravy thickens add the thalapal and heat in low flame, shake the kadai well.Take care the fish pieces should not break. Do not allow to boil and switch off the flame.
Optional: Instead of adding the raw fish, the same can be shallow fried and used. Decorate with fried onion and cashew nuts if desired. Serve with rice as a main dish.
Coconut grated-2 cup
Onion sliced- one and a half cup
Green Chillies slit at the ends-12
Ginger cut into small long pieces-one tsp.
Garlic slit one tsp.
Tomato cut roundwise-two nos.
Coconut Oil-4 table spoon
Small Onion cut ino small- 1 table spoon
Mustard seeds - 1 tsp.
Curry leaves-2 springs
FOR THE MASALA:
Coriander powder-3 table spoon
Red Chilly powder-1 table spoon
Black Pepper powder - 1 tsp.
Turmeric powder-1 tsp.
Small Onion and Garlic paste-1 tsp