PREPARATION : Wash The Fish Thoroughly. Cut Into Medium Sized Pieces. Apply Salt And Turmeric.
Let It Sit For Some Time. Rinse It Before Adding This To The Curry.
Prepare Coconut Milk. Use First And Second Milk.
Dry Roast All The Ingredients Given For Curry Powder And Grind It Into A Fine Powder.
Finely Chop Onion And Tomato.
PROCEDURE : Heat A Pan/Kadai Over Medium Heat. Add Oil.
When It Is Hot Add Bay Leaf And Then Green Chillies.
Add Onion And Saute Until Golden Brown. Add Ginger Garlic Paste.
Saute Until There Is No Raw Smell. Add Tomatoes And Salt. Cover And Cook Until Soft.
Add Little Water, Freshly Grounded Curry Powder And Turmeric. Cook Until Oil Oozes Out On The Top.
Add Coconut Milk. Let It Come To A Boil And Then Add Fish Pieces.
Let It Cook For 3 Min. Flip The Fish Pieces And Cook For Another 2-3 Min.
Turn Off The Heat And Garnish With Some Coriander Leaves.
NOTES : The Spicy(Hot) Level Is High. Reduce The Quantity Of Green Chilli And Red Chilli If You Want To Make It Less Spicy.
Use Well Ripened Tomato For Best Result.
Cooking Time For Fish Varies With The Size And Thickness Of The Fish Pieces.
Using Coconut Oil Gives Good Taste And Flavor To The Curry. You Can Use Any Oil.
