Fish and rice is a stable diet through many parts of the world, specially throughout Asia, in particular coastal areas. In India such regions like Kerala and the areas around the Bay of Bengal are popular with fish and rice dishes, though the style's of dishes vary when it comes to fish and the sauce. Below is my version of a coastal fish curry, hope you like it.
Ingredients
400gms Fish Fillets (Cod or Tilipia)
2 medium red onions
1tbsp ginger paste
5 medium ripe tomatoes, de-skinned and blended
400ml coconut milk
1tsp mustard seeds
50gm cashew nuts, coarsely grounded
1tsp ground coriander
1tsp garam masala
1tsp ground turmeric
1tsp chilli powder
½ tsp ground black pepper
1tsp mango powder
10-12 fresh curry leaves
2-3 fresh green chillies
Preparation
In a fairly large frying pan, preferably one with a lid, heat up the oil on a medium heat, once hot throw in the mustard and allow to crackle for 30 seconds.
Add the onions and saute until light brown, throw in the grounded cashew nuts, ginger paste and stir fry for 2-3 minutes stirring constantly.
Pour in the blended tomatoes, lower heat and sauté for a further 10 minutes, stirring.
Sprinkle in the dry spices, stir in well, pour in the coconut milk, add the curry leaves, green chillies and stir again. Cover and allow to simmer for 20 minutes on a low heat.
Place the fish fillets in and allow to cook for a further 15 minutes until fish is cooked.
Serve hot with rice.