A mouth watering and finger licking recipe!

This recipe actually started as a quick fix for lunch on a busy afternoon, when I didn’t have much time to think and make something elaborate. I rushed through my refrigerator and pantry to see what I’ve got to whip something quick. I found frozen fish in my freezer, a pack of coconut milk which I opened day before which means I had to use it in a day or two and some basic ingredients like onion, tomato, garlic etc in my pantry.

And trust me, that was all I needed to come up with this super delicious dish. It pairs amazingly well with rice although you can try it with paranthas too.

Best part: make it in bigger batch and throw the leftovers in the freezer. Take out from freezer 2 hours before eating, let it thaw and warm thoroughly before wating.

RECIPE:

INGREDIENTS:

• Fish (cleaned, de-boned, and cut in pieces) : 200 gms
• Onion (chopped) : 1
• Tomato (chopped) : 1
• Garlic (minced): 3 cloves
• Coconut milk : 100 ml
• mustard seeds : 1 tsp + 1 tsp (for tempering)
• curry leaves: 1 tsp + 1 tsp (for tempering)
• Oil: 4 tbsp
• Red chili powder : 1/2 tbsp
• Turmeric: 1 tsp
• Coriander powder: 1/2 tbsp
• Salt : to taste

METHOD:

• Heat 1 tbsp oil in a pan. Put pieces of fish and cook for 2 mins on both sides or till cooked.
• Take it out and add 2 tbsp oil in the same pan. When oil starts to heat, add mustard seeds and curry leaves and let it temper. Add garlic paste and cook for 2 min till raw smell is gone.
• Add onion and cook for another 2 mins. Add tomato and saute till cooked around 2 more mins.
• Add spices and cook.
• once the mixture starts leaving oil, add coconut milk and some water and cook for 2-3 mins. Add fish pieces in and mix well.
• Take off the flame.
• In another smaller pan, heat remainder 1 tspn oil. when oil starts to heat add rest of mustard seed and curry leaves and let it heat for few seconds.
• Add this tempering on the final dish and serve hot with rice or paranthas.
• Save the leftover in freezer to enjoy later.