Ingredients:
Onions: 3 large (sliced)
Green chilli: 5 nos (sliced)
Ginger: 1 tbsp (crushed)
Garlic: 1 tbsp (crushed)
Turmeric: a pinch
Black pepper
Elaichi
Cinammon
Clove
(a fine masala mix needs to processed from the above 4 ingredient. 1/2 tbsp of mix)
Fish: 1 kg. (Tip: it is best to use pearl spot or sear fish as apart from absorbing the gravy well, they lend quite a flavour burst to the dish themselves)
Cashew nut: 10 nos
Raisin: 1 tbsp
(process the cashew and raisins into a paste and mix it with a little water)
Coconut milk: 1st ans 2nd milk of 1 coconut
Curry leaves: 2stalks
Coriander leaves: a handful
Cornflour: 1 tsp
Tomato: 3 large
Lime juice: to taste
Salt
Oil
Preparation:
– In a wok, pour in the oil, add the onions and saute until half caramalized.
– Add the chilli, ginger and garlic and saute
– Add the freshly prepared masala mix and stir well to combine
– Add curry leaves and coriander leaves
– Add the 2nd milk of coconut and squeeze in some lime (Tip: do not add the lime juice after this step as it will split the gravy)
– Mix the cornflour in well with the 1st milk and add to the bubbling mixture (Tip: keep stirring to avoid lumps)
– Once the mix has come to a good boil, add the fish
– Add in freshly sliced tomato
– Pour in the cashew and raisin mix
– Add salt and taste
Serve hot with just about any accompaniment from rice and appams to chapathies and dosas and enjoy!