47. FISH CURRY IN COCONUT GRAVY

INGREDIENTS

1. Fish cut into small pieces say 2”X2”

2. Cooking oil  1 tbs

3. One large onion and 6-7 garlic cloves blended with ¼ cup water 

4. One bunch dhania leaves (coriander)  and 3-4 green chillies  ground well in a blender with ¼ cup water

5. One cup coconut milk

6. ½  lemon sliced and peeled,

7. Sugar 1/2 tsp

8. Salt 1 tsp

9. One tsp jeera (cumin seeds) and one tsp sabut dhania (whole coriander) both roasted dry on tawa until aromatic and crushed into powder.

METHOD
1. Heat oil in a saucepan and fry onion-garlic paste till it becomes translucent. Take care that it does not change colour.
2. Add green paste (no 4) and coconut milk.
3. Add lemon slices, salt and sugar and let it come to boil. 4. Add dhania-jeera powder (no 9). Simmer on slow heat till desired consistency is achieved.
5. Arrange pieces of fish in the gravy, cover with a lid and cook on low heat until the fish starts changing colour. Flip each piece carefully and cook from the other side also. Take care not to turn several times as fragile pieces of fish may break.

Enjoy preferably with plain boiled rice. Also goes well with neer dosa, appam or rice idly.