Ingredients

Unakka Ayila cleaned – 10
Water – 1 ½ cup
Small chembu – ¼ kilo (cut into four pieces)
Salt – as required
Green chilly slit – 4
Kudampuli cut into two pieces – 6
Coconut – 1 ½ cup
Turmeric powder – 1 tea spoon
Garlic – 4 cloves
Shallots – 2 cloves
Mustard seed – 1 tea spoon
Coconut oil – 2 table spoon
Shallots cut into round pieces – 1 tea spoon
Curry leaves – 2 strands

Method of preparation

Clean the unakka ayila thoroughly and soak it in water for ten minutes. Take a vessel, add chembu pieces, unakka ayila, kudampuli, green chilly slit, required salt , water and boil it. grind the coconut, turmeric powder, garlic shallots together into a fine paste. When the unakka ayila and chembu gets cooked as required, add the prepared paste into it and stir it slowly so that the fish is not getting smashed. If required add salt. If you require more gravy then you can add require water and heat. Have to remove it from the stove before it gets boiled after adding the paste. Take a pan. Heat oil and add mustard seed and allow spluttering. Then add shallots and curry leaves and saute. Add this mix into the unakka ayila curry and mix slightly. Can serve hot.