A wonderfully delicious seafood delicacy with enticing flavors from the Land of Coconuts!
Shallots/pearl onions- 10-12, finely chopped
Ginger-1″ piece, finely chopped
Garlic- 5 pods, finely chopped
Green chilies – 3, finely chopped
Turmeric powder- ¼ tsp
Gambooge/kudampuli- 2 pieces
Grated Coconut- 1/2 cup
Fenugreek seeds- 1/4 tsp
Mustard seeds- 1/4 tsp
Curry leaves -A sprig
Oil- As needed
Water – As needed
Salt- To taste
Method: Wash, clean, and cut fish into 3 pieces each and keep aside. In a grinder, make a coarse paste of the grated coconut, green chilies, half of the chopped ginger & garlic, turmeric powder, and salt. Heat oil in a claypot or manchatti. Splutter mustard seeds, fenugreek seeds, & curry leaves. Add the remaining chopped ginger & garlic and saute for a few seconds. Add the fish pieces along with the coconut mixture, kudampuli, and 2 tbsp of water and mix well. Cover and cook for 15-20 mins or until the fish is cooked and the water is evaporated. Remove from flame and drizzle a few drops of coconut oil (optional) and mix well. Let it rest for 10 mins for the flavors to combine well. Delicious mathi thoran is ready to be served with boiled tapioca or steamed rice.