Fish Curry

500 grams fish (cleaned and sliced)
1 tsp turmeric powder
salt to taste
oil or ghee for shallow frying
25 grams each of peanuts, cashew nuts and almonds (roasted)
4 green chillies
1/2 coconut
1 tblsp poppy-seeds
1 large onion
5 flakes garlic
1/2 cup ghee
a little milk
2 medium-sized tomatoes (blanched and sliced)
1 tsp garam masala
1 tsp each of coriander and cumin seeds (pounded)
chilli powder to taste
I cup curd
1 cup thin and
1/2 cup thick coconut milk
a few sprigs coriander leaves (chopped)
a few cashew nuts (fried)

METHOD:

Apply salt and turmeric powder on the fish and set aside for half an hour.
Then shallow fry to a light golden color.
Grind the nuts, chillies, coconut, poppy-seeds, onion and garlic to a paste.
Heat the ghee and fry the paste, adding a little milk now and then till the ghee floats to the top.
Now add the tomatoes and all the spices and curd and cook till dry.
Add the fish and thin coconut milk and cook for 10 minutes.
Now pour in the thick coconut milk, heat to simmering and remove from fire.
Serve hot, garnished with coriander leaves and fried cashew nuts.