Dry fish 250 gm
Slit green chilly - 4
Coconut 1/2 cup
Tamarind (Kodam puli) - 4 pieces
Turmeric 1/2 tsp
Chilli powder 2 tsp
Vazhakka (Green plantain) - 5 pieces (1" length each)
Curry leaves - a few
Mustard seeds - 1/4 tsp
Oil as required
Salt to taste

Wash and clean the unakkameen and keep aside. Grind the coconut, turmeric and chilli powder. In a vessel mix the unakkameen and the ground paste together. Add water, green chillies, vazhakka pieces, kodam puli and salt. Close the lid and cook in medium heat for about 15 mins. Heat oil in a pan and sputter mustard seeds and curry leaves. Add this seasoning to the curry. Serve hot with rice.

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