King mackerel (vanjaram) fish korma recipe

INGREDIENTS:

1. King mackerel (vanjaram) - 1/4 kilogram
2. -- To grind to paste --
   1. Green chili - 3
   2. Coriander leaf - 1/4 cup
   3. Fennel seed - 2 teaspoon (tsp)
   4. Onion - 1
   5. Fresh shredded coconut - 2 to 3 tablespoon (tbsp)
   6. Cashews - 5
   7. Roasted gram - 1 teaspoon (tsp)
3. -- For tempering --
   1. Oil - 3 teaspoon
   2. Cinnamon stick - 1 inch
   3. Chopped Tomato - 1/2
   4. Chopped Shallot - 3
   5. Ginger garlic paste - 2 teaspoon (tsp)
   6. Curry leave - 5
4. Coriander leaf - for garnish
5. Salt - to taste

PREPARATION:

1. Grind green chili, 1/4 cup coriander leaf, fennel seeds, onion, coconut, cashews roasted gram and salt to taste into fine paste by adding as little water as needed.
2. In a pan heat oil add cinnamon stick, curry leaves and shallot cook until it turns golden brown
3. Now add ginger garlic paste and cook until oil separates.
4. Now add the grind paste, add water as needed, bring to boil and cook until it raw smell is gone.
5. When korma becomes thick add the fish.
6. Simmer and cook until the fish is cooked and korma reach the right consistency.
7. Remove from heat garnish with coriander leaves and serve.

NOTES:

1. Good to go with chapati, dosai.