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
