FISH STEW

FISH STEW

INGREDIENTS

FISH- 1/2 KG

GREEN CHILLIES-4
GINGER- 1 INCH PIECE; CHOPPED LENGTHWISE
TOMATO- 1; CHOPPED LENGTHWISE

THIN COCONUT MILK- 2 CUPS
THICK COCONUT MILK- 1/2 CUP

VINEGAR- 1 TABLESPOON
SALT

CASHEW NUT PASTE-2 TABLESPOONS
CURRY LEAVES

PREPARATION

COOK FISH WITH GREEN CHILLIES, GINGER, TOMATO, SALT, CURRY LEAVES IN THIN COCONUT MILK
COOK FOR 5 MINUTES

ADD VINEGAR
COOK 1 MORE MINUTE

MIX CASHEW NUT PASTE IN THICK COCONUT MILK
MIX WITH FISH 
COOK IN LOW FLAME

WHEN GRAVY THICKENS; REMOVE FROM FLAME