Fish Curry

Ingredients

12 fillets of red snapper or hammour
2 tbsp oil
1 tsp mustard seeds
8 cloves garlic, chopped fine
1 inch ginger, julienne
6 green chillies, slit lengthwise, deseeded and julienne
150 g. onions, grated
salt to taste
24 curry leaves
3 tomatoes, pureed and strained
1/2 tsp turmeric powder
2 c coconut milk
1 tbsp vinegar
1 tbsp coriander leaves to garnish

Method

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. Add onions and sauté until brown. Add turmeric powder.

Add curry leaves, tomatoes. Fry 2-3 minutes. Add the coconut milk. Bring to boil. Add fish. Add salt. Add vinegar. Cover and simmer for a few minutes till fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break.

Taste and adjust the seasoning. Garnish with coriander leaves and serve with steamed rice.

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