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“This was submitted by Sita R. Prabhu Desai and appeared in this week's Thursday magazine. This is a spicy dish that fish lovers are going to love!”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the fish into medium-sized pieces.
  2. Keep aside.
  3. In your mixer/blender, prepare a paste of ginger, garlic and the corriander leaves.
  4. Marinate the fish with this paste mixture and turmeric powder, and keep aside for 15 minutes.
  5. Now, prepare a paste of cloves, cinnamon stick, black peppercorns, cumin seeds, red chillies and corriander seeds in your mixer/blender.
  6. Heat oil in a skillet.
  7. Add the onions to it and stir-fry until they become soft.
  8. Add tomatoes and stir-fry until they become soft and the oil separates.
  9. Add the cinnamon-clove paste and fry for 5 minutes.
  10. Add the marinated fish and the coconut milk.
  11. Cover and cook on low flame for 10 minutes.
  12. Garnish with corriander leaves.
  13. Serve hot with cooked long-grain Basmati rice.

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