Fish Kuruma

Ingredientsfor 5 servings

• 1/2 kg Fish cleaned and — cut into even sized pieces
• 1/2 cup Onion sliced thinly
• 4 nos Green chillies slit lengthwise
• Curry leaves, a few
• 2 nos Tomatoes sliced into big pieces
• 2 tbsp Oil
• 1/2 cup Coconut — grated
• 2 tbsp Cashew nuts — soaked in water, broken
• 1 inch Ginger
• 1 Pod Garlic
• 1/4 tsp Turmeric powder
• 1 tsp Red chilly powder
• 11/2 tbsp Coriander powder
• 1 tbsp Poppy seeds Kashakasha
• 1/2 cup Curd beaten
• 1 tsp Lemon juice — optional
• 1 tbsp Coriander leaves — chopped

Preparation

1. Step 1

   Clean the fish pieces and after squeezing out water, set aside.

2. Step 2

   First grind grated coconut with soaked cashew nuts to a fine paste and set aside.

3. Step 3

   Then, grind together the remaining items: ginger garlic, turmeric powder, red chilly powder, coriander powder and poppy seeds. Set aside.

4. Step 4

   Warm the oil in a pan and cook sliced onions, green chillies and curry leaves.

5. Step 5

   When a frying smell comes, add the ground mixture and some water. cook in medium heat until oil accumulates on the top.

6. Step 6

   Pour one cup water, beaten curd, sliced tomatoes, required salt and bring to boil.

7. Step 7

   Place the fish pieces in the boiling gravy and simmer in low heat. Keep the pan closed with a lid.

8. Step 8

   When the fish pieces are cooked and the gravy has thickened, pour the coconut mixture with some water.

9. Step 9

   When the gravy begins to boil, remove from fire. :- If you like you can add 1 tsp of lemon juice and give it a good stir.(optional).

10. Step 10

    Fish kuruma is ready and garnish with chopped coriander leaves. :-Serve with bread, naan and chappatis.