Ingredients
4 medium size fillets of firm white fish (tilapia, snapper, halibut, cod…)
1 cup of shallots (finely sliced)
1 tbsp of fresh ginger (finely minced)
1 tbsp of garlic (finely minced)
1 tbsp of green chilies (finely minced)
8-10 fresh curry leaves
½ tsp of red chili powder (add to taste)
½ tsp of turmeric
½ tsp garam masala
½ tsp of cumin powder (seeds should be lightly toasted & finely ground)
1 tsp of coriander powder (seeds should be lightly toasted & finely ground)
Salt and freshly ground black pepper to taste
1 cup of coconut milk (light variety may be used)
juice of 1 lime
2 tbsp of canola or vegetable oil
4 tbsp fresh cilantro leaves (finely chopped for garnish)
Preparation
Trim the fish and cut into 1-1.5 inch pieces. Lightly sprinkle with salt & pepper, mix well and set aside until needed (refrigerating if necessary).
Heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Add the spices (red chili powder, turmeric, garam masala, ground cumin & ground coriander powder). Stir in the coconut milk and reduce the heat to medium-low. Season with lime juice, salt and pepper. Bring to a boil, reduce and carefully add the fish pieces. Simmer just 5-6 minutes or until the fish is cooked. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.
