Fish in Coconut Milk

This is a mild yet rich and delicious fish gravy. It could be an ideal item on the menu for any dinner- party or function at home!


Preparation time : 15 minutes

Cooking time: 15 minutes

Ingredients: 

Fish -1 kg, cut into medium size pieces.
Usually I make this gravy with seer fish or pomfrets. For a change, here I have used sole fish.

Oil - 3/4 cup

Shallots - 1 cup, sliced

Turmeric powder - 1 tsp

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Coriander powder -2 tsp

Kashmiri Chilli powder - 1 1/2 tsp

Tomato - 1/2 cup, chopped

Coconut - 1/4 cup, grated

Cashew nuts - 12-15

Coconut milk - 1/2 cup, thick

Curds - 1/4 cup

Raisins - 1/2 tsp

Green chillies - 2

Lemon juice - 1/2 tsp

Coriander leaves - 1/4 cup, finely chopped,

Salt - to taste

Method:

1. Soak the cashew nuts in warm water for 10-15 minutes. Grind the cashew nuts along with grated coconut and keep aside.

2. Also, grind raisins and the curds to a smooth paste. Keep aside.

3. Heat oil in a handi (preferably an earthen pot).  Add the chopped shallots, turmeric powder and saute well.

4. Add ginger and garlic paste, coriander powder, chilli powder and mix well on a slow fire for 2-3 minutes.

5. Add chopped tomatoes and saute well.

6. Now, add a cup of water  and when it begins to boil, add the fish pieces.

7. When it starts boil again, add ground cashew nut and coconut paste to the above gravy.

8. When the fish is half-cooked, add curds and raisins paste, slit green chillies and lemon juice.

9. Cook till the fish is done and the required consistency is gained.

10. Lastly, add coconut milk and stir lightly.

11. Remove from fire after a minute or two.

12. Garnish with finely chopped coriander leaves. Serve hot with ghee rice.

Tips: It is advisable to prepare this gravy a couple of hours in advance to give the fish pieces enough time to soak and absorb the gravy.