Ingredients:
Fish – 3/4 kg, cleaned
Oil – 1 tblsp
Green Chillies – 2, whole, slit
Cashewnuts – 200 gms
Ginger – 1/2 tsp, grated
Garlic – 1/2 tsp, finely chopped
Cardamom Powder – 1/4 tsp
Coriander Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Aniseed Powder – 1/4 tsp
Raw Mango – 2 tblsp, peeled and cubed
Sugar – 1/2 tsp
Rice Flour – 1 tsp
Coconut Milk – 1 cup
Nutmeg Powder – a pinch
Salt as per ptaste
For the Marinade:
Turmeric Powder – 1 tsp
Lime Juice – 1 tblsp
Salt – 1/2 tsp
Method:
1. Mix the marinade ingredients in a bowl.
2. Rub into fish and keep aside for 15 to 20 minutes.
3. Heat oil in a pan over medium heat.
4. Add chillies, cashewnuts, ginger, garlic, powdered spices and mango.
5. Fry for 2 minutes and add 2 cups of water.
6. Bring to a boil.
7. Lower heat.
8. Add the marinated fish with the marinade.
9. Add sugar and salt.
10. Cover and cook for 10 to 12 minutes.
11. Make a smooth paste of the rice flour.
12. Add coconut milk and rice flour paste.
13. Cook for 5 more minutes, stirring constantly to ensure the flour is dissolved fully.
14. Remove from heat.
15. Add the nutmeg powder and cover for 2 minutes.
16. Garnish with spring onions.
17. Serve with cooked rice.
