Fish In Coconut Gravy

Description

This is a typical keralite method of preparing moist fish in a lot of gravy.

Adapted from: indiaheritage.org/cuisine

Ingredients

• Butterfish
• Tomatoes
• Cinnamon Stick
• Cardamom Pods
• Red Chilies
• Garlic Cloves
• Turmeric Powder
• Green Chilies
• Coconut Milk
• Lemon Juice
• Curry Leaves
• Ginger
• Oil
• Salt

Instructions

1. Julienne the onion
2. Keep aside
3. Clean the fish, remove the skin, and cut into 1 inch pieces
4. Pour the oil into the pan
5. Heat on medium
6. Saute the onion and green chilies for five minutes
7. Meanwhile, crush the red chili with garlic with a mortar and pestle
8. Add the crushed chili, garlic, and ginger
9. Fry for ~3 minutes
10. Meanwhile, add turmeric, cardamom, and cinnamon stick
11. Once the smell of chili emanates, add the coconut milk
12. Bring to a simmer
13. Meanwhile, remove the curry leaves from stems, and add both
14. Dice the tomatoes, reserving 3 slices for garnish
15. Keep aside
16. Upon reaching a full simmer, add the fish and salt
17. When the fish is nearly well cooked, add the diced tomato
18. Cook for 5 minutes more
19. Add the lemon juice
20. Remove the cinnamon stick, cardamom pods, and curry leaf stems
21. Transfer to serving dish
22. Cover
23. Briefly pan fry 3 tomato slices for garnish
24. Garnish with tomato slices
25. Serve with rice