SIMPLE FISH CURRY IN COCONUT MILK

Fish Curry Taj Westend 1

SIMPLE FISH CURRY IN COCONUT MILK
Ingredients
1 kg of any good fleshy fish such as Pomfret, Seer, Mullet or Salmon cut into thick fillets
2 big onions chopped finely
3 green chilies sliced lengthwise
2 teaspoons ginger garlic paste
1cup thick coconut milk
½ teaspoon turmeric powder
3 tablespoons oil
Salt to taste
½ cup tamarind water from a small ball of tamarind
2 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 sprigs curry leaves
 
Clean and cut the fish into thick slices.
Heat oil in a pan and add the curry leaves and onions and sauté for a few minutes. Add the ginger garlic paste, turmeric powder, chillie powder, coriander powder, cumin powder, and tamarind water and fry for 2 or 3 minutes. Add the coconut milk, salt and slit green chillies and a little more water if more gravy is required and bring to boil. Add the fish. Cook on low heat for about 7 to 8 minutes till the fish is cooked. Pour a tablespoon of oil on top then remove from heat. Shake the pan so that the oil coats the top evenly.
(Care should be taken not to overcook the fish or else it will break up.) Serve with rice or breadFish Curry Taj Westend 1