FISH STEW (Malayalees)

Ingredients                                                 Quantity

Pomfret or other fish                                       500 gm
Coriander                                                      10 gm
Cloves                                                           6
Oil                                                                15 ml
Ginger                                                           10 gm
Green chillies                                                 20 gm
Coconut                                                        115 gm
Vinegar                                                         15 ml
Salt                                                                to taste
Curry leaves                                                  a few springs

To temper

Red onion                                                     5 gm
Mustard seeds                                               a pinch
Oil                                                                15 ml

Method

1. Clean and slice fish.
2. Lightly roast coriander and cloves and grind to a smooth paste.
3. Peel and slice ginger. Slit green chillies. Make three extractions of coconut milk(thick, medium, thin).
4. Heat oil. Lightly fry ground spices. Add third extractions of coconut milk, green chillies, ginger, fish salt, curry leaves and vinegar.
5. Cook till gravy is thick. Add second extract of coconut milk. Simmer for 10 minutes.
6. Test for seasoning. Add first extract of coconut milk, remove and temper.
7. To temper, heat oil. Fry sliced onions, when nearly brown add mustard seeds.When seeds crackle pour over fish. Serve hot or cold.