250 gmsFishcut into small cubes(use any firm fish,see notes)
1 or 2Green chilieschopped
1 and 1/2tspGinger and garlic crushed
1/2 to 1tspKashmiri chili powder
1 tsptspCoriander powder
1/4 tspTurmeric powder
Black pepper powderfreshly ground,to taste
Coconut oil/vegetable oilas required
1/2tspBlack pepper powder
1/2tspKashmiri chili powder
1tspginger garlic paste
In a bowl add the fish and the ingredients listed under'for marination' and mix gently until evenly coated.Set aside for about 1o to 15 minutes.Heat oil in a pan and shallow fry the marinated fish until golden brown on all the sides.
Drain on to a kitchen towel and set aside until required.(remove excess oil from the pan)In the same pan add onion,shallots,green chilies,ginger garlic,curry leaves and salt.
Saute until onion turns golden brown over medium flame.Reduce the flame to low,add kashmiri chili powder,coriander powder,turmeric powder and garam masala.Sprinkle 1 or 2 tsp of water to avoid burning.Cook over low flame ,stirring continuously until masala starts to leave the sides of the pan.
Next add the chopped tomato and mix well.Cook stirring often until the tomatoes have cooked down completely.
Next add the fried fish , black pepper .Add more salt if required.Mix gently until the gravy evenly coats the fish.Serve warm with rice/chapathi/kerala porotta.
Use any firm fish like kingfish,hamour,cobia/motha etc