Sri Lankan Fish Curry

• 1 pound boneless swordfish, 3/41-inch thick, skin removed
• Salt
• 3 tablespoons olive or canola oil
• 1/4 teaspoon whole brown mustard seeds
• 1/4 teaspoon whole fennel seeds
• 1/3 cup finely chopped red onions
• 1 clove garlic, chopped
• 1520 fresh curry leaves or 10 fresh basil leaves, torn up
• 1 medium tomato, chopped
• 1/8 teaspoon ground turmeric
• 1/41/2 teaspoon cayenne pepper
• 1/2 cup coconut milk from a well-shaken can

1. Cut the swordfish crossways into as many pieces as there are diners.
2. Sprinkle each piece lightly with 1/4 teaspoon salt on both sides.
3. Put the oil in a frying pan and set over medium-high heat.
4. When hot, put in the mustard seeds.
5. As soon as the mustard seeds begin to pop, a matter of seconds, put in the fennel seeds and then the onions.
6. Stir and fry on medium heat until the onions soften a bit, about 23 minutes.
7. Add the garlic and curry leaves.
8. Stir another minute.
9. Now add the tomatoes, turmeric, and cayenne.
10. Stir a minute.
11. Add 1/2 cup water and 1/2 teaspoon salt.
12. Stir and bring to a simmer.
13. Cover, turn heat to low, and cook gently for 10 minutes.
14. Put the fish into this sauce and cook on medium-low heat for 34 minutes or until one side of the fish turns opaque.
15. Turn the fish pieces over.
16. Add the coconut milk, stir the sauce gently, and bring to a simmer again on medium heat, spooning the sauce over the fish.
17. When the fish turns opaque all the way through, it is done.

swordfish, salt, olive, brown mustard seeds, whole fennel seeds, red onions, clove garlic, curry, tomato, ground turmeric, cayenne pepper, coconut milk

Taken from www.epicurious.com/recipes/food/views/sri-lankan-fish-curry-373759 (may not work)