Ingredients
Fish pieces – 10 to 12 pieces
Cinnamon – 2 half inch pieces
Cardamom – 2 nos
Fennel seeds – 1 /2 tsp
Onion, sliced -1 large
Green chillies, slit – 4-5
Ginger, chopped – 2 tsp
Garlic – 4 cloves
Tomato, sliced -1 medium
Curry leaves
Turmeric powder – 1/2 tsp
Pepper powder – 1tsp
Garam masala powder – 1tsp
Chilli powder – 1 /2 tsp
Thin coconut milk – 2 cups
Thick coconut milk -1 cup
Vinegar – 1 tsp
Salt Oil- 2 tsp
FOR MARINATION
Turmeric powder – 1/2 tsp
Pepper powder – 1 tsp
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Salt – as needed
Instruction
Marinate fish pieces using the above ingredients and keep aside for half an hour.
Heat oil in a pan and shallow fry the fish. Do not wait for fish pieces to turn brown. It should be fried very lightly. Remove fish from oil and keep aside.
Heat 2 tsp oil in another pan, add cinnamon, cardamom, and fennel seeds. Saute for a minute.
Add onion. Saute till translucent. Add chilli, ginger, and garlic pieces. Saute for a few minutes.
Add chopped tomatoes. Cook till it is mushy. Add turmeric powder, pepper powder, chilli powder and garam masala powder. Stir fry for a minute.
Pour 2 cups of thin coconut milk along with some salt. When the coconut milk is hot, add fried fish pieces. Cook covered on medium flame for 10 to 12 minutes till the gravy starts to thicken.
Finally pour 1 cup of thick coconut milk. Simmer for another 3-4 minutes. Sprinkle 1 tsp of vinegar. Garnish with curry leaves.
Serve hot with bread or appam.