Ingredients

How to make it

  • Marinate the fish fillets using the above ingredients and keep it aside for half an hour.
  • Heat oil in a pan and shallow fry the fish fillets lightly. Do not wait for the fillets to brown. Remove the fillets from oil and keep aside. Skip this step if you're using skinless fish fillets.
  • Add more oil to the wok. Add the cinnamon sticks, cardamom and fennel seeds and saute for a minute.
  • Next add the sliced onions and saute till translucent.
  • Add the slit green chillies, thinly sliced ginger and garlic pieces and saute for a few minutes.
  • Add the chopped tomatoes and saute well until pulpy.
  • Next add 1/2 tsp turmeric & 1 tsp pepper powder. Stir fry for a minute.
  • Pour 2 cups of thin coconut milk along with some salt. Simmer the coconut milk for 5 minutes but do not boil it.
  • When the coconut milk is hot, add the lightly fried fish fillets and cook covered on medium-low heat for 10-12 minutes till the gravy starts to thicken. Be careful not to boil the gravy or else the coconut milk can separate.
  • Finally, pour 1 cup of thick coconut milk and simmer for another 3-4 minutes. Sprinkle 1 tsp of vinegar.
  • Just before serving do a tempering: heat oil, add mustard seeds and curry leaves and pour over the curry.

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