- 300g shallots, peeled
- 80g ginger garlic paste
- 60g dried chilli paste
- 200g coconut cream
- 4 Tbs coconut oil or cooking oil
- 1/2 tsp cardamoms
- 1 tsp fennel seeds, coarsely pounded
- 200g shallots, peeled and sliced
- 2 sprigs curry leaves
- 1 tsp turmeric powder
- 1 tsp black peppercorns, pounded coarsely
- 300g water
- 2 tsp salt
- 1 tsp grated jaggery
- 800g Spanish mackerel
- 60g dry-roasted coconut
- 60g coconut cream
1. Place the first 4 ingredients in a blender and process till smooth.
2. Heat the coconut oil in a wok and fry the cardamoms and fennel seeds until aromatic, about 2 minutes. Add shallots and curry leaves and sauté till the shallots turn golden brown. Add blended ingredients, turmeric powder, pounded peppercorns, water, salt and jaggery. Cook over low heat, stirring occasionally till a thick paste forms and the oil separates, about 10 minutes.
3. Arrange the fish on the paste, cover and cook over low heat till one side of the fish is cooked. Turn the fish over and cook. When the fish is done, transfer it to a dish, leaving the thick masala in the wok.
4. Add the dry-roasted coconut and 60g coconut cream immediately. Turn up the heat to medium. Once the masala boils, reduce the heat but keep the liquid boiling. Keep stirring and scrape the bottom to break down all the crusted masala. By now, the dry-roasted coconut will also stick to the bottom of the wok and more oil will surface.
5. Put the fish back into the wok and keep turning the fish until the masala is crusted on the fish and the oil separates and remains in the pan, about 10 minutes. Serve the fish with rice or bread.
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