Fried fish in coconut milk

A very simple & delicious fish curry cooked in coconut milk.

Preparation time: 15-20min.
Cooking time:20-25 min.
Serves : 4

Ingredients:

• 300gm pomfret or king fish slices.
• 1 cup thick coconut milk.
• 1 1/2 cup thin coconut milk.
• 4-5 red chilies.
• 1 tomato.
• 1/4 tsp turmeric.
• 1/2 tsp pepper corns.
• 1 tbsp. fish masala powder.
• 1/4 cup tamarind water.
• 60gm sambar onions / shallots.
• 2 green chilies slit at one end.
• 1/4 cup oil / coconut oil.
• Salt to taste.
• 1tsp mustard seeds.
• 1 tsp ginger thinly sliced.
• A few curry leaves.
• 2 whole red chilies.

Method:

• Wash the fish slices well & keep aside.
• Grind together the red chilies, peppercorns, tomato, turmeric, fish masala powder & salt to a fine paste.
• Rub half of the ground masala well on the fish slices & keep aside for a while to marinate.
• Heat oil in a pan & fry the fish lightly on both sides, remove & place them on to a plate.
• In the remaining oil add the mustard seeds when it stops popping add the shallots, green chilies, ginger, curry leaves,red chilies & fry till the shallots are brown.
• Add the remaining ground masala & sauté till the aroma comes up.
• Add the tamarind water, salt & let it boil.
• Add the thin coconut milk, when it boils add the fish carefully.
• Tilt the pan carefully now & then to mix the ingredients.
• When the gravy thickens add the thick coconut milk.
• Let it simmer for a while, remove from fire.
• Serve with steamed rice.