|
Ingredients
|
Quantity
|
|
Fish – cut into medium pieces
|
½ kg
|
|
Big onion – finely chopped
|
1
|
|
Green chillies
|
6 (split)
|
|
Ginger – finely chopped
|
1 square piece
|
|
Chilli powder
|
1 ½ tbsp
|
|
Turmeric powder
|
½ tsp
|
|
Vinegar
|
1 tsp
|
|
Oil
|
3 tbsp
|
|
Tomatoes – cut into medium pieces
|
2
|
|
Coconut milk – 1st milk
|
¾ cup
|
|
Coconut milk 2nd milk
|
3 cups
|
|
Cashewnuts – soaked & ground to a paste
|
25gms
|
|
Curry leaves
|
|
Heat oil and saute chopped onions until brown.
Add chopped ginger and green chillies and saute for 3
minutes.
Add chilli powder, turmeric powder and saute until the raw
smell goes.
Add coconut milk (2nd extract), vinegar and salt
boil for 5 minutes.
Now the fish pieces and tomato pieces and cook till done.
Finally add the cashew nut paste mixed with coconut milk (1st
extract) and simmer until the gravy thickens. Add curry leaves.
