Recipe source The big chef Naushad.
Fish pieces – 1 kg
Onion cut in to small pieces – 1 cup
Ginger chopped – 2 tbsp
Garlic chopped – 2 tbsp
Green chilli slit – 4 nos
Kashmiri chilli powder – 3 tabsp
Tomatoes cut in to small pieces – 3/4 cup
Curry leaves – 3
Coconut oil – 1/4 cup
Salt as needed
Cashew paste – 1/4 cuu
Heat oil in a pan, add onion and salt. Saute it. Keep aside.
In the remaining oil add ginger and garlic .When it turns light brown add chilli powder, curry leaves and green chillies . Now add sauteed onions to it . Lower the flame add fish pieces, tomatoes and water if needed.
When fish pieces are cooked, add cashew paste to it. When the gravy is thickened curry is ready to be served. Serve hot with rice, rotis, appam etc.