Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Nos | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) | |
| 2 | Teaspoon | Chilly Powder, Red | |
| 1/2 | Teaspoon | Cinnamon Powder | |
| 6 | Nos | Cloves (spice) | |
| 2 | Teaspoon | Coconut scraped (fresh) | |
| 2 + 2 | Teaspoon | Cooking Oil | |
| A | Few | Coriander Leaves (Kothmeer) | for garnish |
| 2/3 | Teacup | Curds | |
| 1 | Kilogram | Fish Fillets | Cubed |
| 1 | Teaspoon | Garlic Paste | |
| 1 | Teaspoon | Lime Juice | |
| 1 | Teacup | Onions | Chopped |
| 1/2 | Teaspoon | Pepper Powder | |
| 1/2 | Teaspoon | Salt | to taste |
| 1 | Teacup | Tomatoes | Chopped |
| 1 | Teaspoon | Turmeric Leaves |
Method
1. Mix turmeric, chilly powder, garlic paste, salt and lemon juice into the yogurt and marinate fish in it for 10 minutes.
2. Heat oil, add bay leaf, cinnamon, cloves, black pepper and onions. Sauté till onions are soft. Add coconut and sauté till a light brown.
3. Add tomatoes and cook till access water dries. Blend the whole mixture in a blender.
4. Heat the rest of the oil and add the fish. Stir fry over high heat till opaque. Add the ground paste and simmer over low heat till fish is cooked through. Garnish with coriander leaves and serve.
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