INGREDIENT
1 lb King Fish (Thora)
1/2 onion, finely chopped.
1-2 cloves of garlic
2 green chilies, split down the middle.
Sprig of curry leaves.
1 c coconut milk
1/2 onion, finely chopped.
1-2 cloves of garlic
2 green chilies, split down the middle.
Sprig of curry leaves.
1 c coconut milk
Ingredients for marinade:
1 tbsp curry powder
1/4 tbsp turmeric
1/2 tbsp of mustard powder
1/2 tbsp of ground pepper
Salt to taste
Some vinegar/ lime juice
1 tbsp curry powder
1/4 tbsp turmeric
1/2 tbsp of mustard powder
1/2 tbsp of ground pepper
Salt to taste
Some vinegar/ lime juice
METHOD
Cut king fish in to large rectangular pieces and mix the marinade ingredients with the fish and leave to marinate for about 5-10 minutes.
Heat oil in a pan and when the oil is hot, add the onions, garlic, green chillies and curry leaves.
Fry until the onion is soft.
Add the marinated fish into the pan, stir once.
Temper the fish until is nearly cooked. At this point, add some coconut milk (just enough to cover the fish) and cook until the coconut milk boils.
Adjust seasoning.
Remove from heat, and serve hot over plain rice.
Fry until the onion is soft.
Add the marinated fish into the pan, stir once.
Temper the fish until is nearly cooked. At this point, add some coconut milk (just enough to cover the fish) and cook until the coconut milk boils.
Adjust seasoning.
Remove from heat, and serve hot over plain rice.
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