Kerala-style fish stew for Ramadan

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Fish simmered in coconut milk is a favourite for any Keralite and one can make it for this Ramadan (Ramzan). Marinate the fish to perfection and cook it for a subtly spiced and flavourful curry.

Ingredients

½ kg fish (Kalanji/Asian sea bass)

2 medium onions (thinly sliced)

1 medium carrot and potato (boiled in salt)

1 tsp crushed pepper

1 tbsp coriander powder

1 tbsp vinegar

1 tsp pepper powder

2 tomatoes

4 green chillies

20 cashew nuts (soaked in water for half an hour)

5-10 cashew nuts (sliced)

1 tsp garlic

1 tsp ginger

1 Pot tamarind (Kudampuli)

4 cardamom

4 cloves

1 small piece cinnamon

Salt as needed

Oil as needed

Coconut milk

Curry leaves

Preparation

Marinate the fish using pepper powder, vinegar and salt

Keep it aside for 10 minutes

Heat oil in a pan

To this, put cinnamon, cardamom and cloves

Add ginger and salt and mix well

Add onions, green chillies and salt. Mix it well

Also add curry leaves

Once this is properly mixed, add coriander powder and crushed pepper

Add second extract of coconut milk, pot tamarind, and sliced cashew nuts

Now, fry the marinated fish and it need not be crispy

Add the fried fish to the coconut milk gravy

Add potato and carrot

Grind the cashew nuts soaked in water in a mixer along with second extract of coconut milk

Add this mixture to the fish

Let it boil

Add first extract of coconut milk

Add tomatoes above the gravy and let it boil for five minutes

Switch off your stove and close the curry with the lid

Garnish with curry leaves

Fish stew is ready

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