1 medium onion
2-3 tomatoes
3-4 cloves of garlic
1″ ginger root peeled
2 green chillies
1 Tbsp roasted cumin seeds
Blend the above without water.
1/2 cup of desiccated coconut
1 Tbsp ghee
Roast the coconut in the ghee for 5-7 minutes on medium heat till golden brown.
3-4 filets of light meat fish like Tilapia cut into 2″ pieces
In a saucepan, dry sauté 2-3 whole red chillies and curry leaves for a couple of minutes. Add 2 Tbsp coconut oil. Heat through and add the onions mixture in. Cook on medium heat for 8-9 minutes till the raw onion flavor goes away. Add the coconut and continue sautéing. Continue till the mixture turns a bit dry. Layer the fish in the pan and fold the mixture gently. Add about 1/4-1/3 cup of water just enough to cover the fish. Season with salt and cayenne pepper. Cover the pan and cook on medium hear for 10-12 minutes till the fish cooked through. Check for seasoning. The gravy should be semi thick and the fish should be cooked well and easily flaked with a fork. (Add more water if you like a thinner gravy)