Neimeen (king fish ) in cashew gravy

Ingredients:

Neimeen/King fish: 1 kg

Onion chopped: 3 cup

Ginger crushed: 2 tbsp

Garlic crushed: 2 tbsp

Green chily slitted: 7-8 nos

Tomato sauce: 3 tbsp

Soy sauce: 1 tbsp

Curry Leaves: 1 spring

Salt: to taste

Cashew nut paste: 1 cup

Red chilly powder: 3 tbsp

Coriander Powder: 2 tbsp

Turmeric powder: 1 tsp

Tomato sliced: 2 cup
Water: 2 cups + 1/4 cup

Method:

Soak cashew in water for 1/2 n hr and grind to a smooth paste. Heat oil in a pan or manchatti fry ginger, garlic and green chilly, add onion fry till the raw smell goes. Add red chilly powder, coriander powder and turmeric powder saute for 2-3 minutes, pour 2 cups water also add enough salt, allow the gravy to boil, add the fish pieces. Cover and cook for 5-10 minutes. Add tomato sauce, soy sauce and chopped tomato to the curry, rotate pan with your hands. Pour the grinded cashew paste and cook for another 2-3 minutes. add the curry leaves. Serve with bread or appam.