Fish: 1/2 kg
Onion Chopped: 2 medium
Green chilli: 4-5 pcs
Ginger chopped: 1/2 tbsp
Garlic chopped: 1/2 tbsp
Tomato sliced: 1 big
Coriander powder: 1 tbsp
Fennel seed powder: 1/2 tsp
Thin Coconut Milk: 2 cup
Thick coconut milk: 1/2 cup
Cardamom crushed: 3-4 pcs
Cashew nut: 4-5 pcs
Turmeric powder: 1/2 tsp
Pepper powder: 1 tbsp
Vinegar: 1/2 tbsp
Lemon Juice: Half Lemon
clean and cut the fish into medium pieces.
Combine 2 tsp pepper powder, 1/2 tsp tumeric powder, salt and Lemon juice. Make a smooth paste.
Apply this marinade on the fish pieces. Keep it aside for 1/2 hr.
Shallow fry the fish pieces.
Heat oil in a pan or man chatti, add garlic and ginger fry till golden color.
Add onion, curry leaves and green chilli fry till it turns translucent.
Add Coriander powder, pepper powder and fennel seed powder, Saute for 2-3 minutes.
Pour thin coconut milk, allow to boil.
Add the fried fish pieces and cook for 5-10 minute in low flame.
Add the crushed cardamom and cashew nut.
Add sliced tomato. Cover and cook for 2-3 minutes.
Uncover and pour thick coconut milk. Cook for 2-3 minutes. Remove from, do not boil. Pour vinegar. Serve hot with appam, puttu or bread.