I love fish and I am so blessed that my baby loves fish, too. Fish is a good source of protein. It contains less fat, and it’s so nutritious. I consider fish to be the healthiest protein for my family. This is one dish that we can’t live without. The creamiest gravy fish curry over hot cooked rice is something I can describe as “paradise”. It always amazes how these simple ingredients combined and turned out to be so delicious.
Ingredients: (4 Serving)
300 gm Fish – discard bones and cut into big chunk (Use any firm fresh fish like seer fish or salmon)
1 Onion- sliced
3 cloves Garlic- chopped
1 stick Fresh ginger (about 2 inches)- sliced
1 green chili- slit to half
1 Tomato- roughly chopped
1 tsp salt
1 Lemon Juice
1 tbsp Turmeric powder- optional
3-4 curry leaves – optional
1 can Coconut cream (250 ml)
1 tbsp Oil
Marinate fish fillets with turmeric powder, salt and lemon juice. Keep aside for 10-15 minutes.
Heat the oil and sauté onion until soft, then add curry leaves (if you have), green chili, garlic and ginner and fry for few minutes. Add half of the coconut cream and 1 cup of water and bring to boil. Add marinated fish and tomato and cook for 5 minutes or until fish is cook but not over done. Add the rest of coconut milk, check for seasoning and cook further for few second.
Serve with steamy hot rice or if want to enjoy it with dinner rolls, be my guest!