Ingredients

Marinade

1. Fish - 1/2 kg (I used 3 fillets of tilapia. You can use other fish such as king fish, pomphret, pearl spot etc)

2. Pepper powder - 1/2 tsp

3. Turmeric powder - 1/4 tsp

4. Salt - To taste

For the gravy

5. White onion - 1 small, diced or thinly sliced

6. Ginger - 2-3 tsp, thinly sliced

7. Green chillies - 2 - 3, slit

8. Tomato - 1 medium, sliced to rounds

9. Whole spices - Cardamom - 1 - 2, cloves - 2, - 3, Cinnamon - 1” stick, bay leaf - 1)

10. Curry leaves - 1 sprig

11. Thin coconut milk - 1 - 1.5 cup

12. Thick coconut milk - 1/2 cup

13. Coconut oil - 1 tbsp + 2 tsp

14. Salt - To taste

Method

1. Clean and wash the fish fillets. Cube them. Marinate them with the ingredients under marinade for at least 30 minutes. Shallow fry them at medium-low heat (only for a minute or two on each sides, do not brown them) in a wide pan and keep aside.

2. In the same pan, add the whole spices at medium heat (add more oil if required). Stir for a few seconds and add onion. Stir until transparent, then add the thin coconut milk, sliced tomatoes, few curry leaves and enough salt. Bring to a boil. Now lower the heat to medium-low and add the shallow fried fish pieces. Swirl the pan gently to mix the fish pieces with the gravy. Cover and cook for 7 - 8 minutes or until the fish pieces are done. Now add the thick coconut milk and a few curry leaves. Mix well and switch off. Check for salt. Add 2 tsp coconut oil for an extra taste. Mix well and serve hot with bread or appams.