Ingrediants :12 fillets of red snapper or pomfret
2 tbs (30 ml) coconut oil
1 tsp (5 g) mustard seeds
8 flakes (16 g) garlic, chopped fine
2.5 cm ginger, julienne
6 green chillies, slit lengthwise, deseeded and julienne
150 g onions,sliced into rings
24 curry leaves
3 (225 g) tomatoes, cut into 8 slices each
1/2 tsp (2 g) turmeric powder
1/2 cup (120 ml) coconut milk (third extract)
3/4 cup (180 ml) coconut milk (second extract)
3/4 cup (180 ml) coconut milk (first extract)
1 tbs (15 ml) lemon juice
Salt - As reqd
Method :
1. 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.
2. Add green chillies and stir lightly. Add the onions and sauté until translucent and glossy. Add turmeric powder and stir well.
3. Add fish and the third extract of coconut milk. Bring it to a boil. Lower the heat and simmer, turning carefully once, for three minutes. Add salt and stir well.
4. Add curry leaves, tomatoes and the second extract. Cover and simmer for three minutes.
5. Remove the pan from heat and gently (to make sure that the fillets do not break) stir-in the first extract of coconut milk. Return the pan to heat and bring to a boil over low heat.
6. Sprinkle lemon juice and stir carefully.
7. Remove from heat and adjust the seasoning Remove to a bowl and serve with steamed rice.
