Ø 450 gms filleted cod or other fleshy filleted fish
Ø 2 tblsps ghee or butter
Ø 3 medium sized tomatoes
Ø 2 medium sized onions
Ø 2 tsps minced coriander leaves or parsley
Ø 1 tsp turmeric pwd
Ø 1 tsp garam masala
Ø 2 tblsp milk-curd or 1 tblsp lemon juice
Ø 10 gms desiccated coconut
Ø 1 tsp chilli pwd
Ø 3 small pods of garlic
Ø Salt to taste
Fry the minced and finely chopped onion, garlic and herbs gently in butter fat. Add turmeric, salt, coconut, garam masala and the chilli powder. Mix the whole lot well and allow to sizzle for a few minutes. Add to it sliced tomatoes and fry gently until they are tender. Crush the tomatoes in the gravy. Keep it aside and after mixing milk, curd or lemon juice to it, cook the whole stuff for 4 to 5 mts., then throw in washed and drained fish, which has already been cut into desired sized pieces, while keeping the skin on. Mix it very carefully and cover the fish with the gravy. Cover it when it starts to boil and let it simmer for 7 to 10 mts. Don’t let the fish become rather soft or meshy. However, if you want less gravy, uncover the fish while it is simmering. The curry tastes superb with rice or pulao.
