Ingredients

• Fish - 1/2 kg
• Coconut grated - 2 cups
• Onion sliced- 1.5 cups
• Green Chillies, slit - 12
• Ginger cut into long pieces - 1 tsp
• Garlic slit - 1 tsp
• Tomato cut roundels - 2
• Coconut Oil - 4 tbsp
• Small Onion chopped small- 1 tbsp
• Mustard seeds - 1 tsp
• Fenugreek - 1 tsp
• Curry leaves - 2 sprigs

How to Make Stewed Lasuni Fish

• Add 1/2 a cup water to the grated coconut.
• Grind it in the mixie and extract the coconut milk. This is called thalapal.
• Add 1 more cup of water to the same coconut, so that the extracted second milk comes to 3 cups.
• Heat oil in a medium-sized kadai. Splutter mustard seeds and then fenugreek seeds and curry leaves.
• Add the chopped small onions and fry till golden brown.
• Now add a little second milk to the masala ingredients, mix well and add to the kadai.
• Stir constantly for 2-3 mins, then add ginger, green chillies, garlic, chopped onions and tomatoes.
• Saute this well and add salt.
• When it boils, add the fish pieces, cover the kadai with the lid.
• When the fish is cooked and gravy thickens, add the thalapal and heat on low flame.
• Shake the kadai well (don't stir lest you break the fish pieces).
• Do not allow it to boil too much, after adding the milk.