Fish Pattichathu (Fish Simmered Down)
- 2 lbs Salmon
- 1/2 tsp Fenugreek (if not available, it’s ok)
- 4 pieces of Garlic chopped
- 2 inch piece of Ginger chopped
- 1 small onion diced
- 1 green chili chopped (optional)
- 2 Curry Leaf stalks
- 2 tsp Chili Powder
- 1 tsp heaped Paprika
- 1/2 tsp Turmeric Powder
- 1 cup of water
- 2 tsp salt
- 6 pieces Pullie (soak in water)
- 3 Tbsp oil
Mix the Chili Powder, Paprika and Turmeric in a little water, into a paste.
Heat the oil in a pan, large enough to add the Fish in a single layer. When oil is hot add Fenugreek, after it has spluttered add the chopped ingredients and curry leaves (if available). Sauté for a minute or so, then add the paste to it and sauté for about another 2 minutes. Add the water, Pullie and salt and let it boil. Taste (the salt and sourness should be more than what you would like it to be ultimately).
Add Fish to the gravy and bring it to boil. Cover and simmer for about half an hour. Rotate the pan occasionally so that the gravy is on the fish.