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Fish (cut into cubes of 50 gms) 1 kg

Onions sliced 200 gms

Tomatoes sliced 150 gms

Curry leaves 15 gms

Coriander seeds 50 gms

Cumin seeds 10 gms

Peppercorn 05 gms

Fenugreek seeds 02 gms

Coconut milk 1 1ltr

Coconut oil 100 ml

Chef Uday Shanker Shenoy was born in Srinagar. The love of food and travel got him into hotel management in Bangalore and he joined The Oberoi, Bangalore, as a trainee assistant chef. He trained in some of the best restaurants in the country. Being from the Canara coast, seafood is very close to his heart. Indian spices too are something, which holds his curiosity and passion. He desires to explore this world and experiment with its unlimited powers…

Heat 50 ml of oil and add the cumin, methi, peppercorn, dhaniya, dry red chillies, and remove from fire once these crackle.

Cool and grind to a fine paste. In the remaining oil, add the curry leaves, sliced onions, ginger juliennes, sliced tomatoes, turmeric powder, and chilly powder.

Add the coconut milk and bring to a boil.

Add the fish cubes and simmer the flame.

Cook on low flame till the time the fish cooks.

Adjust salt.

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