FISH CURRY WITH COCONUT MILK

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Serves: 4-5

What does this mean?

A delicately flavored fish stew simmered in coconut milk.

Recipe posted by Shubi

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Ingredients

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for the curry

0.5 kilograms seer / pomfret (slices)
2 onions (sliced)
1 tablespoon julienned fresh root ginger
1 garlic (a whole one)
10 small green chilli (sliced lengthways)
4 kokum pieces (chopped)
1 teaspoon turmeric
2 teaspoons garam masala
125 ml coconut milk (thick extract)
250 ml coconut milk (thin extract)
12 curry leaves
2 tablespoons vegetable oil
250 ml water
salt (to taste)

for the marinade

3 tablespoons vinegar
salt (to taste)

Method

Clean and pat dry fish pieces.
Mix vinegar and salt with the fish and marinate for 1/2 hr(minimum) at room temperature.
In a large pan (preferably flat bottomed), heat the oil and add garlic, ginger, chillies and onions.
Fry until the onion browns lightly. Add the salt, turmeric and garam masala and fry for 2 mins.
Add water and when it begins simmering toss in the kokum pieces. (Otherwise, simply continue simmering until the onions are cooked).
Add the fish, pour the coconut milk second extract and continue simmering until the fish is cooked.
Turn off the heat and after 2 mins pour the coconut milk first extract. Gently stir the curry and garnish with the curry leaves. Serve immediately with rice and poppadoms.

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