½ onion – sliced
8 tablespoons black pepper
5 – 6 gambooge (goraka)
½ tablespoon chili powder
¼ teaspoon turmeric
3 curry leaves
salt – to taste
3 cups water (It is depend on the size of the saucepan)
In a small saucepan boil gambooge with 1/2cup of water. When it is boiled take out the gambooge and minced it with little boiled water. It should be a fine paste in the end.
Cut the fish into pieces and wash it well with salt mix water and put it into a saucepan. Then put all the rest of the ingredients, including gambooge paste into the saucepan & mix well with fish pieces with little water. Do not break the pieces.
Final step is put the rest of the water (2 1/2cups) in to the saucepan and cook the fish in medium heat till the gravy is become so thick.
Taste for salt.
Best is plain rice. But you can have this with bread, roti and also what you like most.
1. It is good if you can take black pepper corns and grind it with boiled gambooge.
Then taste is really nice. But you can use pepper powder also.
2. Fish will give you a good taste if it a dry
3. Try to avoid the spoon to mix the ingredients with fish. Use your hand and wash it well after your work.(Before too)
4. Do not stir the curry with a spoon. it will break the pieces. Just shake the saucepan well.