Ingredients
Marinade
1. Fish - 1/2 kg (I used 3 fillets of tilapia. You can use other fish such as king fish, pomphret, pearl spot etc. Make a few slits on their flesh.)
2. Pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Salt - To taste
For the gravy
5. Onion - 1 small, diced or thinly sliced
6. Ginger - 2-3 tsp, thinly sliced
7. Green chilies - 2 - 3, slit
8. Tomato - 1 medium, sliced to rounds
9. Whole spices - Cardamom - 1 - 2, cloves - 2, - 3, Cinnamon - 1” stick, bay leaf - 1)
10. Curry leaves - 1 sprig
11. Thin coconut milk - 1 - 1.5 cup
12. Thick coconut milk - 1/2 cup
13. Coconut oil - 1 tbsp + 2 tsp
14. Pepper powder – 1/4 tsp
15. Salt - To taste
Method
1. Clean and wash the fish fillets. Cube them. Marinate them with the ingredients under marinade for at least 30 minutes. Shallow fry them until 3/4 th done in a wide, deep non-stick pan at medium-low heat (only for about two minutes on each sides, do not brown them) and keep aside.
2. In the same pan, add the whole spices at medium heat (add more oil if required). Stir for a few seconds and add onion, ginger and green chilies. Stir until onion turns transparent, then add the thin coconut milk, sliced tomatoes, few curry leaves and enough salt. Bring to a boil. Now lower the heat to medium-low and add the shallow fried fish pieces. Swirl the pan gently to mix the fish pieces with the gravy. Cover and cook for 7 - 8 minutes or until the fish pieces are done. Now add the thick coconut milk, 1/4 tsp pepper powder and a few curry leaves. Mix well and switch off. Check for salt. Add 2 tsp coconut oil for an extra taste. Mix well and serve hot with bread or appams.
