Fish In Coconut Gravy

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 kg butterfish (or pomfret or your choice of skinless fish)
• 2 large tomatoes
• 1 inch cinnamon stick (optional)
• 2 cardamom pods (optional)
• 10 whole red chilies
• 5 garlic cloves
• 1/4 teaspoon turmeric powder
• 5 green chilies, slit lengthwise
• 1 cup coconut milk
• 3 teaspoons lemon juice
• 2 sprigs curry leaves
• 1 inch piece ginger, chopped
• 2 tablespoons oil
• 1 tablespoon salt

Recipe

• 1 julienne the onion. keep aside.
• 2 clean the fish, remove the skin, and cut into 1 inch pieces.
• 3 pour the oil into the pan. heat on medium.
• 4 saute the onion and green chilies for five minutes.
• 5 meanwhile, crush the red chili with garlic with a mortar and pestle.
• 6 add the crushed chili, garlic, and ginger.
• 7 fry for ~3 minutes. meanwhile, add turmeric, cardamom, and cinnamon stick (if desired).
• 8 once the smell of chili emanates, add the coconut milk. bring to a simmer.
• 9 meanwhile, remove the curry leaves from stems, and add both.
• 10 dice the tomatoes, reserving 3 slices for garnish. keep aside.
• 11 upon reaching a full simmer, add the fish and salt.
• 12 when the fish is nearly well cooked, add the diced tomato. cook for 5 minutes more.
• 13 add the lemon juice. remove the cinnamon stick, cardamom pods, and curry leaf stems.
• 14 transfer to serving dish. cover.
• 15 briefly pan fry 3 tomato slices for garnish.
• 16 garnish with tomato slices.
• 17 serve with rice.