INGREDIENTS
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.
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