Fish In Coconut Gravy
- 1 kg butterfish (or Pomfret or your choice of skinless white fish)
- 2 large tomatoes
- 1 inch cinnamon stick (optional)
- 2 cardamom pods (optional)
- 10 whole red chilies
- 5 garlic cloves
- 1/4 teaspoon turmeric powder
- 5 green chilies, slit lengthwise
- 1 cup coconut milk
- 3 teaspoons lemon juice
- 2 sprigs curry leaves
- 1 inch piece ginger, chopped
- 2 tablespoons oil
- 1 tablespoon salt
- Julienne the onion. Keep aside.
- Clean the fish, remove the skin, and cut into 1 inch pieces.
- Pour the oil into the pan. Heat on medium.
- Saute the onion and green chilies for five minutes.
- Meanwhile, crush the red chili with garlic with a mortar and pestle.
- Add the crushed chili, garlic, and ginger.
- Fry for ~3 minutes. Meanwhile, add turmeric, cardamom, and cinnamon stick (if desired).
- Once the smell of chili emanates, add the coconut milk. Bring to a simmer.
- Meanwhile, remove the curry leaves from stems, and add both.
- Dice the tomatoes, reserving 3 slices for garnish. Keep aside.
- Upon reaching a full simmer, add the fish and salt.
- When the fish is nearly well cooked, add the diced tomato. Cook for 5 minutes more.
- Add the lemon juice. Remove the cinnamon stick, cardamom pods, and curry leaf stems.
- Transfer to serving dish. Cover.
- Briefly pan fry 3 tomato slices for garnish.
- Garnish with tomato slices.
- Serve with rice.
butterfish, tomatoes, cinnamon, cardamom pods, red chilies, garlic, turmeric powder, green chilies, coconut milk, lemon juice, curry, ginger, oil, salt
Taken from www.food.com/recipe/fish-in-coconut-gravy-200963 (may not work)