Ingredient:
1 kg Fish filleted and cubed
2/3 cup Yoghurt
1 cup Chopped tomato
1 cup Chopped onions
1 tsp Garlic paste
2 tsp Grated coconut
1 tsp Turmeric powder
2 tsp Chilli powder
1 1/2 tsp Salt or to taste
1 tsp Lemon juice
2 tsp Oil
1-2 Bay leaf
1 tsp Broken cinnamon
6 pcs Cloves
1 tsp Crushed black pepper
2 tsp Oil
Coriander leaves for garnish
Method:
Mix turmeric, chilli powder, garlic paste, salt and lemon juice into the yoghurt and marinate fish in it for 10 minutes.
Heat oil, add bay leaf, cinnamon, cloves, black pepper and onions. Sauté till onions are soft. Add coconut and sauté till a light brown.
Add tomatoes and cook till access water dries. Blend the whole mixture in a blender.
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.
1 kg Fish filleted and cubed
2/3 cup Yoghurt
1 cup Chopped tomato
1 cup Chopped onions
1 tsp Garlic paste
2 tsp Grated coconut
1 tsp Turmeric powder
2 tsp Chilli powder
1 1/2 tsp Salt or to taste
1 tsp Lemon juice
2 tsp Oil
1-2 Bay leaf
1 tsp Broken cinnamon
6 pcs Cloves
1 tsp Crushed black pepper
2 tsp Oil
Coriander leaves for garnish
Method:
Mix turmeric, chilli powder, garlic paste, salt and lemon juice into the yoghurt and marinate fish in it for 10 minutes.
Heat oil, add bay leaf, cinnamon, cloves, black pepper and onions. Sauté till onions are soft. Add coconut and sauté till a light brown.
Add tomatoes and cook till access water dries. Blend the whole mixture in a blender.
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.
