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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a typical Keralite method of preparing moist fish in a lot of gravy. Adapted from: /cuisine Ingredients:
1 kg butterfish (or pomfret or your choice of skinless white 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 |
Directions:
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.
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