Fish peralen



   Fish pieces – 1/2kg                                                                      
   Coriander seeds, roasted – 2 tsp 
  Mustard seeds   – 1/2 tsp
  Fenugreek seeds – 1/4 tsp
  Thinly chopped onion – 1 1/2 cups
  Chilli powder – 1 dsp
  Coriander powder – 1 tsp
  Turmeric powder – 1/2 tsp
  Thick tamarind water- 1/4 cup
   Salt to taste
  Oil – 1/2 cup
  Curry leaves


Heat oil and fry coriander seeds, mustard and fenugreek seeds. When it splutters add the onion and saute, When onion turns light brown add (Soak chilli powder, coriander powder and turmeric powders in a little water) Add this to the onion mixture and saute on law flame.

 When all the ingredients are well seasoned add fish pieces and saute again carefully, without breaking the pieces. Add tamarind water and salt . Add 1/4 cup of water. Close the lid and cook. When the gravy thickens, add curry leaves. When the gravy coats the fish pieces, switch off the stove.serve hot. 

Recipe courtesy – Mrs K.M Mathews The family cook book.

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