Fish in Coconut Gravy

• butterfish (or Pomfret or your choice of skinless white fish)↗1 kg
• large tomatoes↗2
• inch cinnamon stick (optional)1 inch
• cardamom pods (optional)↗2
• whole red chilies↗10
• garlic cloves↗5
• turmeric powder↗1⁄4 teaspoon
• green chilies, slit lengthwise↗5
• coconut milk↗1 cup
• lemon juice↗3 teaspoons
• sprigs curry leaves↗2
• inch piece ginger, chopped1 inch
• oil2 tablespoons
• salt↗1 tablespoon

Step-by-step instructions

1. 1

   Julienne the onion. Keep aside.

2. 2

   Clean the fish, remove the skin, and cut into 1 inch pieces.

3. 3

   Pour the oil into the pan. Heat on medium.

4. 4

   Saute the onion and green chilies for five minutes.

5. 5

   Meanwhile, crush the red chili with garlic with a mortar and pestle.

6. 6

   Add the crushed chili, garlic, and ginger.

7. 7

   Fry for ~3 minutes. Meanwhile, add turmeric, cardamom, and cinnamon stick (if desired).

8. 8

   Once the smell of chili emanates, add the coconut milk. Bring to a simmer.

9. 9

   Meanwhile, remove the curry leaves from stems, and add both.

10. 10

    Dice the tomatoes, reserving 3 slices for garnish. Keep aside.

11. 11

    Upon reaching a full simmer, add the fish and salt.

12. 12

    When the fish is nearly well cooked, add the diced tomato. Cook for 5 minutes more.

13. 13

    Add the lemon juice. Remove the cinnamon stick, cardamom pods, and curry leaf stems.

14. 14

    Transfer to serving dish. Cover.

15. 15

    Briefly pan fry 3 tomato slices for garnish.

16. 16

    Garnish with tomato slices.

17. 17

    Serve with rice.