• Medium sized whole red snapper/ any fish with firm texture.
  • ½ cup grated coconut
  • 1 teaspoon fennel seeds
  • 5 cloves of garlic
  • 1 teaspoon chili powder
  • ½ teaspoon turmeric powder
  • 2 teaspoon oil
  • Few sprigs of curry leaves
  • Salt to taste


  1. Descale the fish and rinse it thoroughly removing unwanted parts.
  2. Make 3 shallow slits along the sides of the fish.
  3. Grind the rest of the ingredients to a fine paste contingency.
  4. Save half of the above masala and rub the rest on the fish and set aside for 30 minutes.
  5. Sear the fish on a tawa with 1 teaspoon oil for 3 minutes on each side.
  6. Heat 1 teaspoon of oil in a kadai, temper with curry leaves.
  7. Add the saved portion of the masala mixed with ¼ cup water and let it simmer for 5 minutes until oil leaves the sides of the pan.
  8. Pour the gravy over seared fish.
  9. Serve with rice and papad/appalam.