Seer fish gravy


This tangy curry dish goes best with plain rice and papadam. The lime juice adds a punch to the concoction of spices, making it a flavourful treat.


750gms seer fish
1 inch of ginger 
5 cloves of garlic 
5 green chillies 
¼ tsp turmeric powder
2 tsp chilli powder 
3 sprigs of curry leaves 
Salt to taste 
Coconut oil
2 cloves 
2 cardamom 
10 chopped shallots 
1 tsp minced ginger 
2 tomatoes chopped 
¼ tsp pepper powder
1 ½ cup coconut milk 
2 tsp lime juice


Clean the fish pieces well 
Blend ginger piece, garlic cloves, green chillies, turmeric powder, chilli powder, sprigs of curry leaves, and salt into a fine paste 
To a pan, heat oil and fry cloves, cardamom, chopped shallots and a sprig of curry leaves and keep aside 
Fry the fish pieces in the same pan and set aside 
To the same pan add coconut oil if required and sauté minced ginger, chopped tomatoes, a pinch of turmeric powder, 1 tsp chilli powder, pepper powder, and a little salt
To this add the blended paste and coconut milk 
When the mixture becomes hot add the fried fish pieces and lime juice 
Garnish the dish with the fried shallots, curry leaves, cloves, and cardamom.

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