FISH KURUMA

Ingredients:
1 kg fish fillets cut it into chunks or slices
1 big onion chopped
1 big tomato chopped
2 fresh red chillies slit into 4 with the stem intact
1 tbs ginger paste
1 tbs garlic paste

To roast and grind:
1 tsp aniseed
1 tsp kas – kas
5 cashew nuts
¼ cup grated coconut
2 tbs coriander powder
½ tsp turmeric powder
5 green chillies sliced
1/2 tsp pepper powder

1 tbs lime juice
¼ cup well beaten curds

4 tbs ghee
2 one inch cinnamon stick
3 cloves
3 cardamom pods
½ tsp aniseeds
1 sprig curry leaves
Salt to taste
¼ cup chopped coriander leaves for garnishing

Method:
Clean the fish, rub with little salt, turmeric powder and little lime juice.
Marinate for about ½ an hour. Shallow fry in little oil ( This is optional)

Heat a wok with 1 tsp of oil, roast the aniseeds , kas – kas and cashewnuts.
Remove, now dry roast the grated coconut a little, add in the green chillies.
Roast a little and remove. Cool and grind to a smooth paste.
Add in the coriander powder and tumeric powder. Mix well.

Heat a wok with the ghee, add in the cinnamon sticks, cloves, cardamom pods and the aniseeds. Let them splutter. Add in the curry leaves.
Now add in the chopped onions and sauté well till lightly brown.
Add in the ginger paste and garlic paste, stir well.
Now add in the chopped tomato and cook till mushy.

Now add in the ground paste and add little water if necessary.
Stir and cook till the raw smell goes and the oil seperates.
Now add salt and enough water to make a thick gravy.
Add in the slit red chillies and let it simmer on a low flame.
Stir occasionally so that it does not stick to the pot.

Now add in the fish, the curds and lime juice to taste.
Let it simmer again, the fish will be cooked very fast.
Stir slowly so that the fish does not break.
Taste for salt and remove, garnish with the chopped coriander leaves.
Serve with plain ghee rice and raitha.