Ingredients:

• 1 kg – fish, cut into thick slices
• 3 – big onions, sliced finely
• 4 to 5 – green chillies, sliced lengthwise
• 1 tsp – chopped Garlic
• 1 tsp – chopped Ginger
• 1 cup – thick Coconut Milk
• 1 – tomato, chopped into fairly big pieces
• 6 or 7 – Curry leaves
• 1 tsp – ground pepper powder
• 1/2 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1/2 tsp – Mustard Seeds
• 1 tbsp – Lime juice or Vinegar
• 3 tbsp – oil
• salt

Method:

1. Wash the fish well and rub turmeric powder and a little salt all over it.
2. Heat oil in a pan and lightly fry the fish till it is golden in colour.
3. Remove and keep it aside.
4. In the same pan, add a little more oil and mustard seeds.
5. When they begin to crackle, add the onions, garlic and ginger and saute till the onions turn golden brown in colour.
6. Add the chopped tomato and curry leaves and fry for a minute.
7. Add the salt, pepper powder, slit green chillies, chilli powder, coriander powder and lime juice/ vinegar and mix it well.
8. Add the coconut milk and a little water and mix it well.
9. Simmer for a few minutes till the gravy thickens.
10. Slowly, add the fried fish to this gravy.
11. Shake the pan so that all the pieces of fish get covered well.
12. Cook on medium heat for 2 minutes till the fish absorbs the flavours and the gravy thickens.
13. Serve it with rice or hoppers.
14. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White