Ingredients :
Shrimp : 15, medium pieces, cleaned and deveined
Raw banana/ pachakkaaya : 1, slice lengthwise half and chop into triangles
Onion : 1, chopped
Ginger : 1/2 inch piece, chopped
Green Chili : 2, chopped
Garlic : 2 cloves, finely chopped
Curry leaves : 2 springs
Gambooge/ kudambuli : 3 pieces, soak in warm water for 30 minutes
Salt
For the roasted gravy :
Grated coconut : 1 Cup
Turmeric Powder :1/2 tsp
Chilly Powder : 1/2 tbsp
Fennel seeds / perumjeerakam: 1/4tsp(optional)
Coriander powder : 1/2 tbsp
Coconut Oil : 1tsp + 1tbsp
Method :
1. Make the roasted coconut masala : Heat a skillet on Low - medium flame and add shredded coconut. Stir fry till the coconut turns into a golden brown color. Now add fennel seeds, chili powder and coriander powder and fry for 2 more minutes. Turn off the flame and add turmeric powder. Let it cool. ( To speed up this roasting process, you can add 2 tsp of coconut oil and fry coconut in medium flame to get the dark golden brown color easily). When the coconut cools down, add few tablespoons of water and grind into a smooth paste.
2. Onion masala : Using a mixer crush together onion, ginger, green chillies, garlic and curry leaves.Heat 1tsp coconut oil and add this crushed onion masala paste. After 4-5 mins, when the masala start changing color, add the ground coconut paste, raw banana slices, salt and water (around 1.5 cups - 2 cups).
3. Make the gravy : Add drained gambooge pieces to the gravy and allow to boil. When the gravy starts to thicken, add the fish pieces. Swirl the pan to make sure that the fish pieces are coated well with the masala. Cover and cook. Switch off the gas and add 1 tbsp coconut oil and curry leaves. Let it rest for a while for the flavor to settle in. Color of this curry will deepen as it rests.
4. Serve hot with rice / appam / kappa :)
Enjoy,
Lena
