Wednesday, November 30, 2011

Neimeen (king fish ) in cashew gravy

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

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.