This is a very rich gravy,good to serve with rotis,pulaos,stringhoppers,hoppers.If cooked
in ghee it gives an excellent flavour.You have to half fry the fish and drop into the
curry,and this curry has to be cooked on a low flame,to extract the exotic flavor.
For the recipe now.
1 kilogram of sliced seer fish or any type fillet fish.
3-4 onions finely chopped
1 tblsp.ginger -garlic paste
4-5 big tomatoes
4-5 green chillies slit.
2 cups thick coconut milk
2 tsp.garam masala powder
2 tblsp.kasuri methi(dried fenugreek leaves)or 1 tsp.fenugreek seeds
2-3 tblsp ghee
1 tblsp.chilli powder
1/2 tsp.turmeric powder
salt to taste.
1 piece cinnamon
1 tsp fennel seeds
any oil for frying the fish/ghee
Marinade the fish slices with a little chilli powder and salt,for a few minutes,fry and set
Heat the ghee,and fennel seeds,cinnamon,and onions and cook till translucent.Next add
the green chillies and saute till it changes color.Add the chopped tomatoes,ginger-garlic
paste,turmeric salt,chilli powder,garam masala powder and cook on a slow flame till the
tomatoes are well cooked and looks pulpy.(if you like you could pulse this in a mixie for a
minute).Add the coconut milk and the fish slices and simmer for 10 minutes.Sprinkle
kasuri methi if you are using.
Garnish with coriander leaves.
Note:The same recipe can be done with prawns ,chicken and crab.Simple and tasty.