|
Ingredients
|
Quantity
|
|
Fillets red snapper or Pomfert
|
12
|
|
Coconut oil
|
2 tbsp
|
|
Mustard seeds
|
1 tsp
|
|
Garlic cloves – minced
|
8
|
|
Ginger ( ½” cm) - julienne
|
2
pieces
|
|
Green chillies – slit lengthwise, deseeded
and julienne
|
6
|
|
Onions – sliced into rings
|
150gms
|
|
Salt
|
to taste
|
|
Curry leaves
|
24
|
|
Tomatoes – cut into 8 slices
|
3
|
|
Turmeric powder
|
½ tsp
|
|
Coconut milk (third extract)
|
½ cup
|
|
Coconut milk (second extract)
|
¾ cup
|
|
Coconut milk (first extract)
|
¾ cup
|
|
Lemon juice
|
1 tbsp
|
Heat oil in a pan and season with mustard seeds. Stir over medium
heat until they begin to splutter. Add garlic and ginger and stir for a minute.
Add green chillies and stir lightly. Add the onions and sauté until translucent
and glossy. Add turmeric powder and stir well. Add fish and the third extract
of coconut milk. Bring it to a boil. Lower the heat and simmer, turning
carefully once, for three minutes. Add salt and stir well. Add curry leaves,
tomatoes and the second extract. Cover and simmer for three minutes. Remove the
pan from heat and gently (to make sure that the fillets do not break) stir-in
the first extract of coconut milk. Return the pan to heat and bring to a boil
over low heat. Sprinkle lemon juice and stir carefully. Remove from heat and
adjust the seasoning Remove to a bowl and serve with steamed rice.
