Meats & Fish
1 lb Fish, talapia or similar
2 Tbs Olive oil
2 ea Onions, chopped
6 ea Green chilis, anaheim or similar mild with seeds removed, chopped
4 tsp Minced garlic
1 inch Ginger, fresh, grated
1 sprig Curry leaves
.
1 tsp Corriander powder
1/4 tsp Black pepper
1/4 tsp Cumin
1/4 tsp Turmeric
1-1/2 tsp Salt
2 15 oz cans Coconut milk, one thin, one thick
2 ea Tomatoes
From Nimmy & Paul Variamparambil's cookbook, "A Grand Finale to Your Kerala Experience", nimmypaul.com, Cochin, Kerala, India, 3/09.
In a flat pan with a lid, heat the oil. Fry the sliced ingredients until lightly browned.
Sprinkle on ground spices and 1 tsp salt and fry on low heat for 5 minutes.
Push the mixture to the side of the pan and place the fish in a single layer in the center; spread with 1/2 tsp salt. Spread the cooked vegetable mixture over the fish. Pour the coconut milk over entire area, cover and cook for 10 minutes. Shake the pan in between.
Just before serving, place thick slices of tomato, simmer for a short while and remove from heat.