Ingredients

• 2-3 onions, cubed
• 2 tbsp ginger, peeled and chopped
• 6-8 garlic cloves, peeled
• 1 tsp cumin seeds
• 2-3 green chillies, chopped
• Curry leaves, washed
• Oil for cooking
• 1 tsp mustard seeds
• 3 tbsp tomato purée
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 3 tbsp water
• 1 cup coconut milk
• 200 ml water
• 800 g boneless fish fillets, cut into thick slices
• 1 tbsp white vinegar

Instructions

1. 1

   Make a paste with the cubed onions, peeled and chopped ginger, peeled garlic, and cumin seeds. Set aside.

2. 2

   Chop the green chillies and wash the curry leaves.

3. 3

   Prepare the coconut milk (use readymade or make fresh from coconut at home).

4. 4

   Cut the boneless fish fillets into thick slices.

5. 5

   Heat oil in a pan and add the mustard seeds. Once they splutter, add the curry leaves and chopped green chillies.

6. 6

   Stir and add the onion paste. Mix well and fry on medium heat for 7-8 minutes until light brown.

7. 7

   Add the tomato purée, mix well, and fry on low heat for 2 minutes.

8. 8

   Add the turmeric, red chilli powder, and salt. Mix well and fry on medium heat for 2-3 minutes after adding 3 tbsp water, until oil separates.

9. 9

   Add the coconut milk and 200 ml water. Mix well, cover, and cook on low heat for 5 minutes until oil separates.

10. 10

    Add the boneless fish pieces, mix gently, cover, and cook on low heat for 10 minutes.

11. 11

    Add the white vinegar and shake the pan to mix. Simmer on low heat for 2 minutes.

12. 12

    Switch off heat, cover, and let rest for 15-30 minutes before serving.

13. 13

    Serve with steamed rice.