Ingredients (Serves 4)
1. Boneless fish (I used wild salmon) – 400 gm, cubed
2. Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Ginger-garlic paste – 2 tsp
Pepper powder – 1/2 tsp
Salt – To taste
3. Coconut oil – 2.5 – 3 tbsp
4. Onion – 3 cups, thinly sliced (3 – 4 small onion)
Curry leaves – 1 sprig
Green chilly – 1, diagonally sliced
5. Ginger-garlic crushed/ paste – 1.5 tsp
6. Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Coriander powder – 2 tsp
7. Garam masala powder – 1/8 tsp
8. Tomato – 1 large, chopped
9. Salt – To taste
10. Thick / medium-thick coconut milk – 1/2 cup
Method
1. Marinate the fish pieces with ingredients numbered 2 for around 30 mts.
2. Heat around 2 – 3 tbsp coconut oil in a pan over medium-high heat. Shallow fry the fish pieces in 1 – 2 batches, on both sides until 75 – 90 % done. Transfer to a plate.
3. In the remaining oil, add sliced onion, curry leaves, green chilly and little salt. Saute until onion turns light brown. Add crushed ginger-garlic and continue to saute until onion turns golden. Add turmeric powder, chilly powder and coriander powder. Cook over low heat until their raw smell disappears. Add chopped tomatoes. Saute until they get mashed up. Add garam masala powder and mix well. Next add coconut milk and mix well. Taste-check for salt. Add the fish pieces and mix gently. Cover and cook for a few minutes until the fish pieces are coated with the masala. Switch off. Serve with chapathis/pulao.
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