- 400 gms Cleaned White Pomfret Fillet
- 1 Coconut Freshly Grated
- 2 Onions (Large, Sliced)
- 1 Tomato (Large, Sliced)
- 1/2-inch Ginger (Cut into Juliennes)
- 3 – 4 Green Chillies (Slit in Half)
- 5 – 6 Curry Leaves
- 1/2 Tsp Fenugreek Seeds
- 2 Pods Green Cardamom
- 1 Tsp Turmeric Powder
- 1 Tbsp Coconut Oil
- Salt – To Taste
Prep: 20 minutes
Cooking: 20 minutes
- Start by making coconut milk. Add 1 cup of hot water to the grated coconut and blend at a high speed in a blender. Strain this through a muslin cloth and keep it aside. This becomes the thick extract.
- Put the coconut back into the blender, add 2 cups of hot water and blend again. Repeat the same process and keep aside. This becomes the second extract.
- In a heavy-bottomed pan (preferably a clay pot” manchatti” if you have one), add coconut oil.
- Once hot, add in the fenugreek seeds and green cardamom pods. Once the fenugreek seeds brown lightly, throw in the curry leaves.
- After the curry leaves splutter, add in the sliced onions, Sauté until translucent.
- Next, add the ginger and chillies, and sauté lightly. Note that the onions shouldn’t colour at all.
- Once the aromatics make your surroundings smell delicious, add in the turmeric, thin coconut milk and salt.
- Place the fish fillets gently and let them simmer.
- Add in the thick coconut milk once the fish is cooked, and finish with the tomato slices. After adding the tomato slices, the curry should only be simmered for 2 minutes at the most.
- Serve hot with appams/idiyappam/steamed rice!