Recipe by Chrysl Castelino
Ingredients:250 gms fish (pomfret, king fish, mackerel or any boneless fish)
1 medium sized onion (chopped)
2 medium sized tomatoes (chopped)
2 green chillies (chopped)
1/2" ginger (chopped)
3-4 cloves garlic (chopped)
2 sprigs curry leaves
2 tsp chilli powder (kashmiri or regular)
1/2 tsp turmeric powder
2 tbsp coconut oil
coriander leaves (for garnish)
Steps:
- Clean the fish and cut into pieces.
- Heat coconut oil in a pan and fry the ginger, garlic, green chillies and curry leaves till aromatic.
- Add chopped onions and fry till translucent or lightly browned.
- Add the tomatoes and continue to fry till they get soft.
- Now add the chilli powder, turmeric and salt to taste. Mix well.
- Add 1/4 cup water. Cover and cook till the tomatoes are mushy and you have a thick masala consistency.
- Add the fish and gently coat each piece with the masala.
- Cook on low flame till the fish has completely cooked. Check for seasoning.
- Garnish with chopped coriander leaves.
- ENJOY!
- You can marinate the fish with some salt and turmeric for half an hour.
- You could also fry the fish prior to adding it to the masala.