Chettinad Fish Kurma

Ingredients:
½ kg Fish
1 Cup Grated Coconut
5 nos Green Chilies
2 tsp Red Chilly powder
4 tsp Khus khus
½ tsp Turmeric Powder
1 Tsp Fennel Seeds
5 nos Garlic Flakes
1 inch ginger
10 nos Small onions
¼ inch Cinnamon
3 nos clovers
4 tbsp Oil
Salt to taste

Method:
Clean the fish and make into smaller pieces.
Dry fry the green chilies and Grind with coconut and khus khus to form a paste.
Powder Ginger, Garlic, Cinnamon, Cloves, and fennel seeds, with little water.
Heat oil in a shallow pan and add the crushed spices and onion and sauté for a few minutes.
Add the green chilly, coconut and khus khus mixture and sauté further.
Add chilly powder, salt and turmeric powder.
Fry well and add 200 ml water and allow it to boil.
When the kurma is thick add the cleaned fish and allow it to boil for 10 minutes and remove from the fire.