- Fish pieces – 10 to 12 pieces
- Cinnamon ( patta) – 2 half inch pieces
- Cardamom( elakka) – 2 nos
- Fennel seeds- 1 /2 tsp
- Sliced onion-1 big
- Slit green chillies -4 or 5
- Chopped ginger- 2 tsp
- chopped garlic- 4 cloves
- sliced Tomato-1 medium
- Curry leaves
- Turmeric powder- 1/2 tsp
- Pepper powder- 1tsp
- Garam masala powder- 1tsp
- Chilli powder- 1 /2 tsp
- Thin coconut milk(second extract of coconut milk)- 2 cups
- Thick coconut milk (first extract of coconut milk) -1 cup
- Vinegar- 1 tsp
- Oil- 2 tsp
- salt to taste
Turmeric powder – 1 /2 tsp
Pepper – 1 tsp
Ginger paste – 1tsp
Garlic paste – 1 tsp
salt to taste
Marinate the fish pieces using the above ingredients and keep aside for half an hour.
Heat oil in a pan and shallow fry the fish lightly. 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 and saute for a minute. Next add onion and saute till translucent. Add chilli thinly sliced, ginger, and garlic pieces and saute for a few minutes.
Add chopped tomatoes and saute well until pulpy. Next add turmeric powder, pepper powder, chilli powder and garam masala powder and stir fry for a minute. Pour 2 cups of thin coconut milk along with some salt.
When the coconut milk is hot, add the fried fish pieces and cook covered on medium flame for 10 to 12 minutes till the gravy starts to thicken.
Finally pour 1 cup of thick coconut milk and simmer for another 3-4 minutes. Sprinkle 1 tsp of vinegar. Garnish with more curry leaves. Serve hot with bread.or appam.