Ingredients:

• Marination For the Fish:
• 1/2 kg – fish slices (steaks or fillets you have to cut them into 2 inch cubes & keep)
• 1tsp – chilli powder
• 1 tsp – pepper powder
• 1/2 tsp – Turmeric powder
• Salt – to taste
• 4 tbsp – Lime juice
• For the Gravy:
• 4 tbsp – oil
• 1 – medium large onion, finely sliced
• 6 – fresh Green chillies slit in two lengthwise
• A sprig of Curry leaves
• 1 tbsp – ginger/garlic paste
• 2 – tomatoes, each chopped into 8 pieces
• 1.5 tsp – salt
• ½ tsp – Turmeric powder
• 1 tin – Coconut Milk (Divide this tin of thick Coconut Milk in to 2. Make 2 cups thin Coconut Milk from one half by adding 1.5 cups of water. Use the other half as is)
• 3 tbsp – limejuice or Vinegar
• For Garnishing:
• Chopped Coriander leaves – 2 tbsp

Method:

1. Clean the fish and leave it to drain.
2. Make a paste with the given ingredients and coat each piece of fish with it and marinate for 15 minutes.
3. Then shallow fry and keep aside.
4. Heat the oil in a vessel over medium heat.
5. When hot, add the sliced onions, green chillies and curry leaves.
6. When onions are turning brown in colour, add ginger/garlic paste and continue to fry on low heat for 2 minutes.
7. Now add the chopped tomatoes, salt, turmeric powder and continue to fry the masala till tomatoes are soft.
8. Now add the thin coconut milk and let the mixture bubble. Once the mixture bubbles nicely, add the fried fish pieces.
9. Shake the vessel nicely so that the fish blends well with the gravy.
10. Check the salt.
11. Lower the heat, cover the vessel and leave the curry to simmer for 5 mins.
12. Now add the thick coconut milk.
13. Shake the vessel again so that the thick coconut milk gets mixed nicely with the fish curry.
14. Cover again & leave to simmer for 3-5 minutes.
15. Remove from heat and sprinkle lime juice. Shake the vessel again for lime juice to blend with the curry.
16. Garnish with chopped coriander leaves.
17. To Serve:
18. Lift the required pieces of fish from the vessel, place in a bowl or plate and spoon the gravy over the fish.

Recipe courtesy of Pearl Subramanian