Ingredients 

Raw Jack        :    1 (small)
Coconut (grated)    :    1 cup
Split roasted gram     :    1  tsp
Green Chilli    :    10
Saunf        :    1  tsp
Cumin         :    1  tsp
Poppy seeds    :    1 tsp
Onion         :    1 (big)
Tomato        :    1  (big)
Garlic         :    1
Cashew    :    15
Bark of Cloves    :    a little
Cloves        :    a little
Oil        :    as needed
Salt         :    as needed   
Turmeric Powder     :    a little
Chilli Powder     :    as needed

Method

Peel the skin of raw jack and cut into pieces.
Cook the pieces with salt, turmeric powder and set aside.
Cut onion, tomato into fine pieces.
Heat oil in a frying pan.
Add saunf, cumin, poppy seeds, split roasted gram,     green chilli, garlic cut onion, tomato fry and set aside.
Grind grated coconut and the fried items into a paste in a mixie.
Heat oil in a frying pan, add bark of cloves and cloves,
when they splutter, add  the ground  paste    and fry.
Add two cups of water, cooked jack pieces and let it boil.
When the kuruma is thick remove from stove.