Fish in Coconut Gravy

Ingredients

2 Large Mackerels
1 Medium Sized Onion, Chopped
1 Medium Sized Tomato, Chopped
1 Medium Sized Green Chili, De-seeded and Finely Chopped
2 Tsps Ginger Garlic Paste
1/2 Tsp Turmeric Powder
1/2 Tsp Cumin Seeds or Jeera
3 Tbsps Oil
1 Cup of Thick Coconut Milk
1 Tbsp Coriander Leaves, Finely Chopped
Salt as required

Servings / Time

4 Servings / 45 Minutes

Preparation

1. Clean the fish well, I have used Mackerels, take off the scales, cut the fins and the tail. Cut the head and take off the innards from the fish. Wash the fish well. Cut into thick medium sized slices and salt the fish. Keep the salted fish aside.

2. Chop the onion, tomato and chilies. Take a vessel, add oil in the vessel and heat the oil, add 1 tablespoon of oil. Once the oil has been heated, add cumin seeds. Once the seeds crackle, add the chopped onion and chilies along with ginger garlic paste and turmeric powder. Cook till onions turn translucent.

3. Now add the chopped tomato to the saute. Stir well and cook till the tomatoes are soft. Once ready turn off the flame. Allow the saute to cool.

4. Add the saute to a blender along with a 2 to 3 tablespoons of coconut milk. Blend to form a nice thick paste.

5. Now take the same vessel, add 2 tablespoons of oil, let the oil get heated, add the paste. Allow the paste to cook well till the oil oozes out. Then add the remaining coconut milk. Allow the gravy to cook and thicken by closing the lid of the vessel and cooking on a medium flame.

6. Once the gravy has thickened, add the pieces of fish and cook for another 10 minutes until the fish has been cooked.

7. Once ready, sprinkle some finely chopped fresh coriander leaves. Serve hot with rice or bread.

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