Fish curry with coconut milk

1 k.g. of fish pieces.[ Nile Perch or Snapper or any firm fleshed fish]

1 lemon

I teaspoon of salt

2 teaspoon of crushed garlic

1 teaspoon of crushed ginger

4 teaspoon of curry powder

1 teaspoon of tumeric

Sprinkle lemon juice over the fish. Sprinkle the rest of the ingredients and toss the fish till evenly coated with all the spices

Let stand for 1 hour.

Heat about 2 tablespoon of oil in a non stick frypan on high heat.

Roll each fish piece in some plain flour and quickly brown both sides. [You don’t have to cook the fish right through as you will do so later.]Put aside and repeat till all the fish is used up. Keep aside.

For the fish sauce curry you will need

About 1 tablespoon of oil in which fish has been fried or fresh if that is all used up.

1 Small tin diced tomato

1 Brown onion, sliced

1 teaspoon of garlic [crushed]

1 teaspoon of fennel seeds

1 teaspoon of cumin seeds

1 teaspoon of fenugreek seed

1 teaspoon of dark mustard seeds

1 teaspoon of salt

1 teaspoon of sugar

1 cup water

½ cup lite coconut milk

2 teaspoon of curry powder

1 teaspoon of turmeric

Extra coriander leaves

On medium heat, heat the oil in a large pan, sauté the onions, garlic and the various spice seeds. Stir fry for a min. and then add the turmeric and curry powder. Stir fry for another min and then add the diced tomato. Add only half cup of water and some salt to taste. Also about 1 teaspoon of sugar. Let the sauce come to boil and simmer till it is thick. If too thick add some more water. Then add the fish pieces, one at a time , cover and simmer for five minutes. Add the coconut milk and bring to boil. Simmer gently for a min, then add the coriander leaves and cover and turn off the heat. The sauce should be thick but not too thick or else add some more water.

Serve with boiled rice and a salad

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