Fish In Coconut Gravy Food

FISH IN CREAMY COCONUT SAUCE

Steps:

• Fry the onion and chillies in a little oil til the onion goes soft.
• Add the ginger, tumeric, tamarind paste and lime leaves (or lemongrass). Fry til fragrant, stirring constantly to prevent sticking.
• Mix in the coconut milk and pineapple chunks.
• Arrange the fish pieces in the sauce, cover and simmer til cooked.
• Season with salt and sugar. It should be more savoury than sweet.
• ENJOY!

FISH IN COCONUT GRAVY

Steps:

• Julienne the onion. Keep aside.
• Clean the fish, remove the skin, and cut into 1 inch pieces.
• Pour the oil into the pan. Heat on medium.
• Saute the onion and green chilies for five minutes.
• Meanwhile, crush the red chili with garlic with a mortar and pestle.
• Add the crushed chili, garlic, and ginger.
• Fry for ~3 minutes. Meanwhile, add turmeric, cardamom, and cinnamon stick (if desired).
• Once the smell of chili emanates, add the coconut milk. Bring to a simmer.
• Meanwhile, remove the curry leaves from stems, and add both.
• Dice the tomatoes, reserving 3 slices for garnish. Keep aside.
• Upon reaching a full simmer, add the fish and salt.
• When the fish is nearly well cooked, add the diced tomato. Cook for 5 minutes more.
• Add the lemon juice. Remove the cinnamon stick, cardamom pods, and curry leaf stems.
• Transfer to serving dish. Cover.
• Briefly pan fry 3 tomato slices for garnish.
• Garnish with tomato slices.
• Serve with rice.