Pink Hydrangea

First bloom in our pink hydrangea.

Fish Masala

Fish - 4 pieces

For chilli paste
Red cashmere chilli - 4
(piriyan mulaku)
grated coconut - 1 cup
ginger - 2 inch
pepper corns - 10
cloves - 4
petals from a star anise – 2
onion - ½
Natural vinegar – 3 tbsp
sea salt - to taste

For sautéing
Garlic - 6
Green chilli -2
Onion - 1
Tomatoes – 2
Ginger - 2 inch
Coriander leaves – 2 tbsp

Cut and clean the fish with salt and cold water.
Make a fine wet paste of chilli,coconut and all
Other above ingredients.

Chop finely onion, ginger, garlic, chilli,
tomatoes and coriander leaves .

In an earthen pot add oil and sauté garlic to golden brown.
Now add green chilli, onion and ginger sauté for two minutes
Then add the chilli paste sauté for five minutes on slow flame.
Pour half a glass of water, fish pieces, tomato pieces and coriander leaves.
Taste, add salt and vinegar only if needed.

This fish masala is great with roti or white rice.
Always skin the fish while cleaning.
Espesially pomfret and seer fish.
Instead of fish you can add prawns and make prawn masala.