Method

• Blend the MM Coconut paste with warm water in the mixie or hand blender or with a whisk until you get a smooth thick milky consitency and keep aside.

• Marinate the fish pieces in salt, turmeric, black pepper and keep aside for 1 to 2 hours before shallow frying.

• Heat a pan, pour coconut oil, crackle the mustard seeds, add curry leaves and green chilly, fry for a while.

• Add garlic, ginger, onion slices and fry until onion becomes translucent, then add tomatoes.

• Add turmeric powder, black pepper powder and cook for a while, add half a cup of water.

• Drop pieces of fried fish into the gravy and let it come to a boil. Cook for 7-8 mins.

• Add the MM coconut paste mix and cook for a minute under a covered lid.

• Serve along with steam riced.

• (If gravy tends to get thicker and it will, when cooling down, add a little hot water to loosen the gravy).