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Boneless fish - 12 fillets
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Mustard seeds - 1 tsp
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Garlic, chopped - 8 cloves
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Ginger - 1" size (cut into small pieces)
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Green chilies, slit lengthwise, deseeded and (cut into small pieces)
- 6
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Onions (grated) - 150 grms
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Curry leaves - 1 Tbl.sp
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Tomatoes, pureed and strained - 3
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Turmeric powder - 1/2 tsp
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Coconut milk - 2 cups
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Vinegar - 1 tbsp
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Coriander leaves - 1 Tbl.sp
- Oil
- 2 Tbl.sp
- Salt
to taste
- Heat
oil in a pan and season with mustard seeds.
- Stir
over medium heat until they begin to splutter.
- Add
garlic and ginger and stir for a minute.
- Add
green chilies.
- Add
onions and sauté until brown.
- Add
turmeric powder, curry leaves and tomatoes.
- Fry
for 2-3 minutes.
- Add
the coconut milk. Bring to a boil.
- Add
fish, salt and vinegar.
-
Cover and simmer for a few minutes till the fish is tender.
- Stir
only once or twice and very gently to make sure that the fillets do
not break.
-
Taste and adjust the seasoning.
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Garnish with coriander leaves and serve with Rice.
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Rice suggestion:
Pineapple rice |
Dutchman 
