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Ingredients :
Vanjaram fish - 1/2 kg.Cut into thin slices.
Black mustard seeds - 1 tsp
Black Garlic - 2 peeled
Mango ginger - 2 pieces.Sliced into toothpicks.
பட்டு கருப்பட்டியை வாசமுள்ள ரோசாவாம் !
Golden Greek Pepper - 2 bells.Head and tail removed.Slit in the middle and seeds removed.Chop into circles.
காற்றில் எந்தன் கீதம் காணாத ஒன்றை தேடுதே !
Black salt powder - 1 tsp
Coconut oil - 300 ml
Curry leaves - 10 nos chopped
White wholes Cashewnuts - 30 soaked and grinded into paste.
Roasted Chana - 1 handfull grinded into paste.
Egyptian brown coconut - 1 grated
Tender Coconut pulp - 2
Tender coconut water - 2
Coconut flower - 3 chopped into sticks.
Curly parsley - 1 handful
Green raisins - 20
Directions :
In a pan heat coconut oil and add the chopped golden Greek peppers.Add the curry leaves.Add black garlic,mango ginger and black salt.Add mustard lastly.Fry.
Now add the Vanjaram fish and fry on both sides for 5 minutes untill crisp and cooked.Donot overburn the peppers and gingers.Cook on low flame.Fish is ready.
In a pan add coconut oil 100ml and add ground cashewnut paste,roasted chana paste,grated coconut.Fry for 2 minutes.
Add 100 ml of water to loosen the gravy.Cover and cook for 10 minutes on low flame.It will overburn.So be conscious.If a beginner add 200 ml of water.
Switch off the flame.Add the tender coconut water,chopped tender coconut flower and tender coconut pulp.Donot mix.Cover the lid to vapourize.
Adding charcoal flame : Heat charcoal in a mud pot and take a piece in a mud cup and keep inside the cooked food vessel.Add 1 tbsp of ghee.Smoke the product for 5 mins before serve.
In a ceramic plate add 2 soup laddle of the Cashew chana coconut gravy.Place the golden Greek pepper fried Vanjaram Fish on top.Garnish with Parsley and Green Raisins.Use a fork.Finish the soup.Enjoy!
