Ingredients:

• 500 g – fish, cut into degree chunks
• 2 – onion, chopped
• Handful – shallots, thinly sliced
• 1 inch – ginger, finely chopped
• 5 to 6 Cloves – garlic, finely chopped
• 3 to 4 – green chillies, finely chopped
• 2 sprigs – Curry leaves
• 1.5 tsp – kashmiri chilli powder (adjust to suit your taste)
• 1/2 tsp – Turmeric powder
• 1/2 tsp -pepper powder
• 1 tsp – Fennel seeds
• 1 inch stick – Cinnamon
• Salt – to taste
• 2 tbsp – oil

Method:

1. Powder the fennel seeds and cinnamon stick together. Keep aside.
2. Heat oil in a non-stick pan. Saute the onions, shallots, ginger, garlic, green chillies and curry leaves, till almost brown.
3. Tip in the fish pieces, along with salt, and mix well.
4. Cover and cook on low heat, till half done. Do not add water.
5. When the fish is half cooked, add the chilli powder, turmeric powder and pepper powder. Stir well.
6. Cover and cook further, till the fish is done.
7. Add the powdered fennel and cinnamon. Stir.
8. Cook, till the water content is no more.
9. Serve hot with rice.
10. Recipe Courtesy: Mareena’s Recipe Collections