FISH CURRY

Boneless fish fillets cooked in a blend of coastal spices and coconut milk.
A typical Indian curry.

Boneless fish 12 fillets
Mustard seeds 1 tsp.
Garlic, chopped 8 cloves
Ginger, julienne 1" 1 no.
Green chilies, slit lengthwise,
deseeded and julienned 6 nos.
Onions, grated 150 gms.
Curry leaves 24 nos.
Tomatoes, pureed & strained 3 nos.
Turmeric powder ½ tsp.
Coconut milk 2 cups
Vinegar 1 tbsp.
Coriander leaves 1 tbsp.
Oil 2 tbsp.
Salt To taste

METHOD
1.Heat oil in a pan and season with mustard
seeds.
2. Stir over medium heat until they begin to
splutter.
3. 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.
4. Add the coconut milk. Bring to a boil.
5. 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.
6. Taste and adjust the seasoning. Garnish with
coriander leaves and serve with Steamed Rice.