Fort cochin meen moiley

4 servings

Ingredients

Quantity Ingredient
12 Fillets red snapper or pomfret
2 tablespoons Coconut oil; (30 ml)
1 teaspoon Mustard seeds; (5 g)
8 Flakes; (16 g) garlic,
; chopped fine
2½ Cm ginger; julienne
6 Green chillies; slit lengthwise,
; deseeded and
; julienne
150 grams Onions; sliced into rings
Salt to taste
24 Curry leaves
3 Tomatoes; cut into 8 slices
; each (225 g)
½ teaspoon Turmeric powder; (2 g)
½ cup Coconut milk; (third extract) (120
; ml)
¾ cup Coconut milk; (second extract)
; (180 ml)
¾ cup Coconut milk; (first extract) (180
; ml)
1 tablespoon Lemon juice; (15 ml)

Directions

HEAT oil in a pan and season with mustard seeds. Stir over medium heat until they begin to splutter. Add garlic and ginger and stir for a minute.

Add green chillies and stir lightly. Add the onions and saut‚ until translucent and glossy. Add turmeric powder and stir well. Add fish and the third extract of coconut milk. Bring it to a boil. Lower the heat and simmer, turning carefully once, for three minutes. Add salt and stir well.

Add curry leaves, tomatoes and the second extract. Cover and simmer for three minutes. Remove the pan from heat and gently (to make sure that the fillets do not break) stir-in the first extract of coconut milk. Return the pan to heat and bring to a boil over low heat. Sprinkle lemon juice and stir carefully. Remove from heat and adjust the seasoning Remove to a bowl and serve with steamed rice.

Converted by MC_Buster.

NOTES : Fish Curry

Converted by MM_Buster v2.0l.

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