300 Grams Fish - I used Fillets of So;e cut to bite size , marinated in 1 Teaspoon Ginger paste.
1 Teaspoon Rai Seeds.
4-5 Sprigs Curry Putta.
3-4 Kokum ' Petals ' .
1 Mug Coconut Milk.
4-5 Shallots Chopped
3-4 Dried Red Chilies
4-5 Cloves Garlic.
Sorry for the bad pic , I served the dish when I realized I hadn't clicked a picture of it - and that we all know is blasphemous ! So this hurried pic was taken on the table while my guest looked on .
Heat oil , splutter rai , when they stop bouncing add curry putta and then shallots and paste along with 3-5 Tablespoons coconut milk , cook 1 minute , then add the fish and cook a few minutes to ' seal ' - the color will change. Now you slowly add the balance of the coconut milk . Add coconut milk slowly so as to ' bhuno ' the fish in the coconut milk .When you have used up half the mug , add the rest - let it cook 1 minute or so to marry flavors, take off the fire . The gravy should be thick and not too much. Adjust spice / sourness to taste.
The entire recipe is ready is under 10 minutes and tastes divine.