RECIPE TITLE " South
Indian Fish Curry" Author: Ajay
pomfret (or Salmon, Cod, Sole or Mullet.)
2 cans coconut milk;
a pinch of
0.5 tsp cumin seeds;
3 medium onions;
2 piece of ginger;
4 large tomatoes;
1 tsp vinegar;
3 tbs butter (ghee is better,
ghee = clarified butter)
salt to taste;
1. Chop onions and
2. Make a paste of the turmeric, cumin, ginger and chillies
3. Clean and cut the fish into sensible pieces.
4. Heat the butter/ghee. Put in the onions, tomatoes and the spice-paste.
Fry for 15 minutes.
5. Add the salt and one can of coconut milk. Cook for five minutes.
6. Put in the fish. Mix well and then put the vinegar and the last can
of coconut milk.
7. Bring to boil and remove from heat. Serve with rice.
Tip: The garnishing
is strictly optional and to taste. Garnish with coriander leaves, onion
and tomato slices and lemon wedges. The same recipe can be done with chicken
and lamb as well. The original recipe called for one fresh grated coconut
or 2 and a half cups of dessicated coconut. The milk of the coconut is
extracted in two stages and are added in place of the cans of milk in the
recipe above. The coconut is added in the ghee with the onions and the
spice paste in the initial frying stage to make a richer gravy.