Fish Kuruma

Ingredients:

·         6 Tilapia fish/any other fish

·         1 big Onion chopped

·         2 Tomatoes diced

·         2 Green chillies cut length wise

·         1 tbs Ginger garlic paste

·         1 cup coconut milk

·         ½ tsp Turmeric powder

·         2 tbs Chilli powder

·         1 tbs Coriander powder

·         1 tsp Fennel seeds

·         1 Cinnamon stick

·         2 Bay leaves

·         Few curry leaves

·         Bunch of coriander (chopped)

·         2 tbs oil

·         Salt to taste

Preparation:

·    Wash the fish and add little turmeric to it which helps in reducing the raw smell of the fish.

·    Blend the coconut milk, ginger garlic and poppy seeds in a blender and keep it aside.

·    In a heavy wide bottomed pot, heat the oil, add bay leaves, cinnamon sticks, fennel,curry leaves, onion, green chillies and sauté it till the onion turns into light brown.

·    Add the tomatoes and sauté it for 4-5 minutes.

·    Add the turmeric powder, chilli powder, coriander powder and fry it for 2- 3 minutes.

·    Now add the coconut mixture, fish, salt, 2 cups of water and reduce the heat

·    Don’t stir after adding the fish to avoid breaking the fish.

·    As the fish is done and the gravy thickens turn off the flame.

·    Add the yogurt on top of the kuruma.

·    Garnish with coriander leaves.

·    Serve the fish kuruma with rice/idli/dosai.