Ingredients:
Sole fish fillets 600 gm
Cashew nuts 10 gm/2 tsp
Chili powder 10 gm/2 tsp
Coconut, grated 10 gm/2 tsp
Coriander leaves, chopped 10 gm/2 tsp
Cream 80 ml/ 1/3 cup
Garam masala 5 gm/1 tsp
Garlic paste 10 gm/2 tsp
Garlic, peeled and chopped 25 gm/5 tsp
Ginger paste 15 gm/1 tbs
Oil 120 ml/ ½ cup
Lemon juice 30 ml/2 tbs
Salt to taste
Sunflower seeds 10 gm/2 tsp
Tomatoes, chopped 300 gm/1 ¼ cups
Method:
1. Marinade the fish in a mixture of the ginger and garlic pastes, salt, lemon juice and half the chili powder. Set aside for half an hour. Meanwhile, grind coconut, sunflower seeds and cashew nuts in a mixer. Heat oil in a handi. Add fish and sauté lightly. Set aside. In the remaining hot oil add the peeled garlic and sauté till golden brown. Add the tomatoes and stir-cook till the tomatoes are mashed. Stir in the salt, left over red chili powder and cook for 5 minutes.
2. Strain the gravy through a strainer and put on fire again. Add the coconut, sunflower seed and cashew nut paste, stir for 2-3 minutes. Add the garam masala and the fried fish. Reserve 2 tablespoons cream for garnish and add the rest to the gravy. Let simmer for 2-3 minutes.
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