FISH CURRY WITH COCONUT MILK (MALABAR STYLE)

 

Ingredients

Fish - 400 gms (I used frozen sole fillets) cut into small pieces like one would for a fish curry. Cut into approximately 1.5 inch squares if it is a fleshy fish.

Curry mix ingredients
Onion - 1/2 cup, thinly sliced
Tomato - 1/2 cup, cut into wedges
Garlic - 2 pods, sliced into thin slivers
Green chillies - 2, cut down the centre
Turmeric powder - a pinch
Chilli powder - 1/4 tsp
Water - 200 ml
Salt to taste

Coconut milk - 1/2 cup coconut milk powder, dissolved in 1/4 cup of water (My personal favourite is the Maggi brand. If using canned coconut cream, adjust so that the curry is the desired consistency).

For garnishing
Onions - 1 tbsp, finely chopped
Oil - 1 tbsp
Curry leaves - 1 tsp, chopped

Mix all the ingredients  listed under curry mix with 200 ml of water. Use a pot with large surface area.
Bring to a boil. 

As soon as the mixture boils, add the fish. Arrange the fish in a single layer in such a way that the pieces are not touching. 

Bring back to a boil. Then turn down to simmer. Gently turn the pieces of fish over once or rotate the pan so that the gravy covers the fish. Do not stir. Fish is delicate and stirring will make fish mushy.

                                                                                                                                                                     
   

When the fish is cooked - dissolve 1/2 cup of coconut milk powder in 1/4 cup of water. Use a whisk to blend so that there are no lumps. Pour over the cooked fish. Bring to a rolling boil and then turn off the heat. 

Fry the finely chopped onions in 1 tbsp of hot oil. Toss the chopped curry leaves into the curry. Pour the fried onions over the curry leaves. 

This fish curry is tasty without the fried onion garnish. If not using the fried garnish, sprinkle the curry leaves into the curry and leave it at that.

Can be served with rice and a vegetable. It can also be eaten with naan/pita bread.
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