Cinnamon (Dalchini) – 1 inch small pieceCloves (Laung) – 4-5 pcCardamom (Elaichi) – 3-4 pcCoconut Oil – 2 tbspOnions (thin and sliced long) – 2 big nosCurry leaves – handfulTomato – cut into bite size long pieces – 2 medium nosGinger and garlic crushed – 1 ½ tablespoonChillies – 4-5 slit
Fish (best with Kingfish/Pomfret) – 1 kg cut into medium size pcsPepper – 1 tspTurmeric – ½ tspSalt to tasteVinegar – 1 tbspLemon juice – 1tspCoriander powder – 1 tspMustard powder – 1tsp
Coconut milk (I have used coconut powder)1st milk – in a bowl, put the contents of the 25gms pack + 3/4 glass of water and keep it aside ( this is thicker than the 2nd milk)2nd Milk – in a bowl, put the contents of the 25gms pack + 2 glass of water and keep it aside.
Method1) Marinate the fish with pepper, salt, Turmeric and lemon juice. Keep it aside for half an hour and shallow fry it on both sides for 2-3 mins each. Don’t cook the fish. Let it semi fry.2) Take a meen chatti/ broad bottom pan with sides or kadai, put oil and add cinnamon, cloves and cardamom.
3) Add ginger garlic and chillies. Sauté till they change colour and raw smell goes.
4) Add onions and fry till it has changed color. Add the fried fish and mix occasionally for 2 mins. Ensure the fish doesn’t break. This is to let the fish soak up the flavour. Add curry leaves.
5) Add coconut milk (2nd milk). Gently swirl the vessel and not use spoon. Add salt, turmeric (optional), coriander powder, pepper powder and Mustard powder. Mix well. Let it boil. Close lid and cook for 7-8mins on medium heat till fish is cooked completely. Open lid, add vinegar. Check salt and then add tomato. Close lid and cook for 2 more mins till tomatoes are cooked. Add the coconut milk (1st milk) and turn off the flame immediately. Swirl it again. Add fresh curry leaves and close lid for a min before you serve.