South Indian Pomfret Curry

• 2 lb. pomfret (or salmon, cod, sole
• mullet)
• 2 cans coconut milk
• 1 dash turmeric
• 1/2 tsp. cumin seeds
• 3 md. onions
• 1 piece ginger root
• 6 green chilies
• 4 lg. tomatoes
• 1 tsp. vinegar
• 3 tbsp. butter
• ghee
• Salt, to taste
• Coriander leaves

1. Chop onions and tomatoes.
2. Make a paste of the turmeric, cumin, ginger and chilies.
3. Clean and cut the fish into sensible pieces.
4. Heat the butter/ghee.
5. Put in the onions, tomatoes and the spice-paste.
6. Fry for 15 minutes.
7. Add the salt and one can of coconut milk.
8. Cook for five minutes.
9. Put in the fish.
10. Mix well and then put the vinegar and the last can of coconut milk.
11. Bring to boil and remove from heat.
12. Serve with rice.
13. The garnishing is strictly optional and to taste.
14. Garnish with corianderleaves, onion, tomato slices and lemon wedges.

pomfret, mullet, coconut milk, turmeric, cumin seeds, onions, ginger root, green chilies, tomatoes, vinegar, butter, ghee, salt, coriander leaves

Taken from www.foodgeeks.com/recipes/5070 (may not work)