By Devi Poojari
August 8, 2023
Image Credit: Sterling Holidays
Low on effort but high in taste, this mildly-spiced fish curry is best enjoyed with steaming hot rice, fluffy poppadum and a hit of mango pickle, for lunch or dinner.
500 grams fish steaks, cleaned 1 onion, sliced 2 tomatoes, sliced 3 green chillies, slit 6 cloves garlic, crushed 1 sprig curry leaves 2-inch fresh ginger, minced 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 cup coconut milk Juice of 1 lemon 4 tablespoons coconut oil 1 teaspoon vinegar Salt, to taste
Heat the coconut oil in a pot and saute the green chillies and onions.
Tip in the curry leaves and mix until they are fragrant.
Add the ginger-garlic and cook for a couple of minutes before adding the tomatoes.
Cook them until they turn slightly soft and add the spice powders before mixing well.
Pour in the coconut milk, followed by a bit of water and season the gravy.
Drop in the fish steaks to make sure that they are fully submerged in the coconut milk.
Simmer until the fish is cooked but still tender, and add the vinegar and lemon juice. Serve warm with rice.