Serving : 4 Time: 30 min Difficulty : Easy
This dish was taught to me by Joyce Johar. It tastes divine!
500 gms Fish – tilapia, swai, fluke, flounder, pollack , catfish etc. Sliced, washed with salt and turmeric. Keep aside.
1 large onion chopped fine
8 – 12 cloves of garlic thinly sliced.
1 large tomato, finely chopped
1 tsp chilli powder
1/2 tsp haldi or turmeric
2 green chillies slit
1 can of coconut milk
2 – 3 tbsp oil
1 cup water
Heat oil in a wok or kadai, stir fry the chopped onions till translucent. Meanwhile open the can of coconut milk and pour it into small glass or bowl. Add 1 cup water to the coconut milk can. Swish it around the can and add this thin liquid to the onions, along with the slit green chilies, garlic, tomato, chilli powder and haldi. Bring to a boil.
Add fish slices and boil for a couple of minutes.. Add the coconut milk and give the curry a good boil for another 2 minutes.
Serve with rice, a side dish and kachumber salad.