…ur individual preference. For a perfect curry always maintain a balance in spices used. Excess or reduction of certain spices determines a well balanced flavor and texture of the curry. Always use water in moderation to maintain consistency of the curry. Remember, potatoes absorb water and thicken the curry. If using potatoes, adjust the water accordingly. Sauteeing is a very important process. It brings out the flavor from the aromatic spices use…

…, peppercorns and green cardamom. Then combine all the ingredients for the spice paste and grind to a fine, smooth, thick paste with enough water. (I prefer to grind the tomatoes along with the spice paste ingredients.) Transfer the red masala paste to a bowl. Rinse the grinder and reserve the masala water in another bowl. Heat a deep and wide cooking pot or pressure cooker body with oil until hot. Reduce heat; first add the curry leaves. Then add…

…slices. I have used a very simple dry spice mix which you will find in the spice box of almost all home kitchens especially in Indian kitchens. Make sure you use your spices sparingly to bring out the natural flavor of the fish. You can fry this fish without rawa if you so like but the rawa makes the fish crisp on the outside and delicately soft and juicy on the inside. Remember not to over fry the fish to retain its moist texture. My hubby and I…