Ingredients (Serves 3 – 4)
1. Fish - 400 gm (Use any firm fish you like. I used wild salmon from Costco)
2. Onion – 3/4 cup, cut into small cubes
Ginger – 2 tsp, thinly sliced
Garlic – 2 cloves, thinly sliced
Green chilies – 4 – 5, slit
Curry leaves – 1 sprig
3. Turmeric powder – 1/4 tsp
Chilly powder – 1/4 tsp
Coriander powder – 1 tsp
4. Potato – 1 medium, cut into medium cubes
5. Carrot – 1 medium, cut into medium thick rounds or cubes
6. Thin coconut milk – 1 – 1.5 cup
7. Thick coconut milk – 1/4 cup
Coarsely ground pepper powder – 1/4 tsp
8. Salt – To taste
9. Oil – 1.5 tbsp
10. Whole spices – cloves – 5, cardamom – 1, cinnamon stick – 1/2 inch, whole pepper corns – 1/4 tsp
11. Fenugreek seeds – 1 pinch
Method
Heat pan and add whole spices and fenugreek seeds at medium heat. Stir for a few seconds and add onion, ginger, garlic and green chilies. Stir until onion turns transparent and add turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone. Add cubed potatoes and carrots. Mix well. Next add the thin coconut milk, few curry leaves and enough salt. Bring to a boil. Now add the fish pieces. Swirl the pan gently to mix the fish pieces with the gravy. Next add sliced tomatoes. Mix well. Cover and cook for about 20 minutes or until the fish pieces are done. Add the thick coconut milk, 1/4 tsp pepper powder and a few curry leaves. Mix well and switch off. Check for salt. Finally add 1 tsp coconut oil for an extra taste. Mix well and serve hot with rice, bread or appam.
