Fish Curry. Fish in Cashew based Korma. Mundhiri Meen Kurma. Chappalu Kurma. Machili Korma.

This is an excellent combo for chappathi, roti and nan(indian bread).

Ingredients:

Salman Fish/any thick and healthy fish-500grams(boneless, skin-on, deveined and cleaned)
Onion paste 1 cup
Ginger paste 2 spoons(freshly prepared)
Garlic paste 2 spoons(freshlyt prepared)
Tomato 2 – made into puree
Green chilies 3 slitted
Cashewnuts 10 – wet ground(paste)
Thick Coconut milk 1-2 cups(freshly prepared)
Curry leaves crisply fried for garnishing
Salt
Turmeric powder 1/2 spoon
Chilli powder 1/2 spoon
Cloves 3
Cinnamon 3
Bay leaves 3
Fennel seeds powder 1 spoon
Ghee/clarified butter 1 cup.

Method:

In a large wok, heat ghee. Add cloves, cinnamon,bay leaves and green chillies to it. Let them pop and crack well.

Then followed by onion paste, fry them till its raw smell leaves. And then add ginger + garlic paste, fry them over medium heat till its raw smell leaves.

Now add tomato puree and fry them till its water content is lost and oil shows up on sides.

Add salt, turmeric powder, chilli powder, fennel seeds powder and cashew paste. Add two cups of water, cover and cook for 10 minutes. Let it come to gravy consistency and there is no raw smell of cashew or any.

Now add coconut milk and let it boil for 2-3 times them turn your stove to medium heat….

Now add your chopped fish fillets(maybe 3″length and 1″ thickness) to it. Do not cover with lid after adding fish. Let the fish be well covered by curry/gravy prepared. Maintain the stove over medium heat only, after adding fish. Just allow the fish to be cooked in 2 minutes.(fish turns opaque) It should not be pink anymore.

Remove from stove and do not cover with lid. It takes atleast 2 hours for fish to get the curry well seeped inside it. So….let it stand on your counter-top for 2 hours.

Serve this gravy after 2 hours, One can microwave it before serving. Garnish with fried curry leaves.