Spicy fish curry served best with steamed rice.
Fish filleted and cubed 1/2 kg
Yoghurt 1/2 cup
Chopped tomato 1 cup
Chopped onions 1 cup
Garlic paste 1 tsp
Grated coconut small quantity
Chilly powder 2 tsp
Turmeric powder 1 tsp
Black pepper (powder or cruhed)1 tsp
Broken cinnamon 1 tsp
Bay leaves 2
Cloves 4 pieces
Oil 2 tbsp
Lemon juice 1/2 tsp
Coriander leaves for garnishing
Salt to taste
Take a bowel or vessel put turmeric, chilli powder, garlic paste, salt and lemon juice into the yoghurt .
Marinate the fish in it for 10 mintues. Heat oil, add bay leaf, cinnamon, clovers, black pepper and oinions.
Saute till the onions are becoming soft. Then add coconut and saute till light brown.
Add tomatoes and cook till the excess water access will get dry. Then Blend the whole mixture in a blender.
Heat the rest of the oil and add the fish .
Stir fry over high heat till opaque. add the ground paste and simmer the flames.
Let the fish cook in that mixture completely. Put the coriander leaves up sides and serve it.