Nothing is more annoying than cleaning a bunch of small fishes;-) .Lot of effort on a tiny fish which will go invisible in a single chew..
Whenever the fish brought happens to be very small,I neither fry it nor make curry,bcoz its almost watse of effort.Alternatively,small ones tastes heavenly when used to make thoran.We can use big fish pieces too.I make with tail end and head end pieces of king fish so that it doesn’t go wasted.
Cleaned fish-1/2 kg (maybe 2 cups)
Grated coconut-1 cup
Small onions(kunjulli)-5-6 nos
Green chilly-3-4 nos( as hot as you need it)
Ginger-a small piece
Garlic-1 small piece
Fennel seeds-1/2 tspn
Turmeric powder-1/2 tspn
pepper powder-1/2 tspn
Kokum(kudamluli)-2 small pieces
Curry leaves- 1 stalk
Coarse grind coconut,onion,green chilly,ginger,garlic,curry leaves ,turmeric powder and fennel seeds.Heat oil in a pan and splutter mustart seeds.Add coconut mixture.Add kokum(kudampuli) and pepper powder.Add cleaned fish and salt.Pour 1/2 cup water and cook on low flame.Serve hot.
- If you are using big sized fish(like king fish),cook them seperately adding turmeric powder,salt,pepper powder and kokum.Remove bones and then add to the coconut mixture and cook
- If you dn’t have kokum,add 1 tomato,cut into very small pieces.Alternatively,you can use lemon juice.
- This is a quick version.Instead,you can add curry leaves after spluttering mustard seeds,add split green chillies while cooking.
- You can avoid fennel seeds if you prefer.But I think it adds to the taste of fish.