Method:

Preparation:

1. Heat 1 tbsp. oil in a pan. Add cumin and allow to splutter. Then add onions and sauté until golden.

2. Add ginger and garlic and fry for 30 to 60 seconds. When they turn fragrant add tomatoes and half tsp. salt

3. Fry until the raw smell goes away.

4. Add the cashew nuts, red chili powder, turmeric.

5. Fry everything well until onion masala smells good. Ensure the raw smell has gone. Cool this completely.

6. Marinate the fish with red chili powder, turmeric, very little salt, ginger and garlic paste. Do not leave this marinated fish aside, just fry them right away.

7. Heat a pan with 1 tsp. oil, fry the fish until the raw smell of the ginger and garlic paste has gone. You can use the same pan used to fry the onions. Set this aside.

8. Add the cooled ingredients to a blender jar along with 2 to 4 tbsp. of water.

9. Blend to a coarse or smooth paste to suit your taste.

How to make the fish curry:

1. Add another tbsp. of oil and heat on a low flame. When the oil turns slightly hot, add curry leaves or bay leaves and green chilies.

2. When the leaves splutter, add the ground paste. Mix everything well.

3. Sprinkle garam masala and salt. You can add more red chili powder at this stage to adjust the heat. Fry everything well until the masala smells good.

4. Pour 1 ¼ cup water and mix well to make lump free gravy. You may need to adjust the amount of water slightly.

5. On a medium flame boil until the oil begins to separate and the gravy thickens. This may take about 5 mins. Check the salt and spice now. Adjust any taste that is needed. Extract and filter the juice to the gravy.

6. Add the fish pieces to the gravy and cook for a few mins.

7. If desired garnish with coriander leaves.