|1 no||Cod fish fillet|
|2 nos||Onion (chopped)|
|2 nos||Green chili (slit open)|
|3 clove||Garlic (crushed)|
|¼ tsp||Turmeric (for boiling)|
|3 pinch||Salt (for boiling)|
|¼ tsp||Tumeric powder|
|¼ tsp||Red chili powder|
|1 tsp||Coriander /dhania powder|
|¼ tsp||Salt (or to taste)|
|¼ tsp||Mustard seeds|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|6 nos||Curry leaves|
|2 stks||Coriander leaves (for garnishing)|
|4 tbsp||Grated coconut|
Clean the fish and keep aside. Take a pan, bring 1/2 cup of water to boiling stage, add turmeric , fish fillet and salt . Let it cook for 5 to 6 minutes over medium flame or until its cooked fully. When the flesh turns white completely, drain and discard the stock. Let the fish cool and then scramble. Add turmeric, red chili powder and coriander powder, mash and knead to make a coarse hash.
Now heat oil in a pan splutter mustard, cumin seeds, fennel seeds and curry leaves. Add the chopped onions, green chili and garlic. Fry these till it turns light brown and then add the fish hash. Add salt and fry the mixture of 5 minutes over medium flame till the masala cooks well. Now add the grated coconut and fry for few more minutes and garnish with coriander leaves. Serve hot as a side for rice.
One fish fillet serves 2 (approx).