Seer Fish (Neymeen), can be used for preparing this fish curry. This is a very tasty dish and is made in coconut milk.

Ingredients: Seer Fish - 1 kg Onions (Big) sliced thinly - 3 Small Onion (Kunjulli) sliced - 100 g Ginger - Garlic paste - 50 g Tomato - 4 Green Chillies - 5 Curry Leaves - 2 springs Tamarind Pulp - as required Kukum Star (Kudum Puli) - 2 pieces soaked in water Coconut - 1 Fenugreek seeds - 1 tsp Salt - as required Coconut Oil - 2 tsp   For Grinding: Chilli Powder - 3 tbsp Coriander Powder - 4 tbsp Turmeric powder - 1/2 tsp Garam Masala - 1/2 tsp Pepper powder - 1 tsp

Method:

Pour oil into the Kadai and add fenugreek seeds.

Add Ginger - Garlic paste and sauté.

Add Big onion, small onion and sauté for some more time. Add the grinded masala and sauté for some more time.

Take first and second milk of coconut.
 

Add the soaked Kudum Puli, green chillies, tomato, curry leaves, and second milk of coconut along with salt.
 

Add the first extract of coconut milk and curry leaves.

(It is more tasty if the curry is made the previous day and served).
 

Serve with boiled rice.