Pepper Fish In Coconut Milk (Fish Curry in Coconut Gravy)

INGREDIENTS

Boneless Fish Fillets

• 17.6 oz (about 1.1 lb) boneless fish fillets (Basa, Cod, Haddock, Sole)

Marination

• 1/2 tsp pepper powder
• 1/2 tsp turmeric powder
• 1 tsp salt

Tempering

• 3/4 tsp mustard seeds
• 1/2 tsp cumin seeds
• 4 green chilies, sliced
• 15 curry leaves

Spice Powders

• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp fennel (saunf) powder
• 1/2 tsp pepper powder
• 1/4 tsp garam masala powder

Other Ingredients

• 2 medium onions (grated, about 5.3 oz)
• 1 1/2 tsp ginger-garlic paste
• 1 medium tomato (half-sliced, about 3.5 oz)
• 2–3 tbsp oil
• 1 cup thick coconut milk
• 6.8 fl oz water (about 3/4 cup)
• 1–2 tbsp finely chopped coriander leaves (for garnish)

DIRECTIONS

Preparation

1. Cut the fish into small pieces.  
2. Grate the onions, slice the green chillies and cut the tomatoes into small slices. Also take out the curry leaves. 
3. Marinate the fish pieces with salt, crushed black pepper and turmeric powder and set aside for around 15 mins. 
4. For coconut milk, use readymade coconut milk or mix 8 tsps coconut milk powder in 1 US cup water.
5. Alternatively extract fresh coconut milk from ground fresh coconut pulp after adding hot water to it. 

Process

1. Heat 2 tbsp oil in a pan and then add the marinated fish pieces. Lightly fry on medium heat for 2 mins on each side till light brown. Remove onto a plate to be added to the gravy later.
2. Now heat oil in a pan and add the whole spices, sliced green chillies and the curry leaves. Give a stir for around 30 secs and then add the grated onions.
3. Mix and fry on medium heat for around 6-7 mins till light brown and then add the ginger garlic paste.
4. Now add the sliced tomatoes and cook on medium heat for around 2 mins. 
5. Next add all the spice powders other than garam masala powder, a pinch of salt. 
6. Then mix and fry on medium heat for another 3-4 mins till the tomatoes are soft and pulpy & oil separates.
7. Now add the coconut milk and 200 ml of water for the desired consistency of the gravy. 
8. Give a stir and add the fried fish pieces, give a stir so that the pieces get covered in the gravy. 
9. Cook covered on low heat for 10 mins  till the gravy and the fish are cooked.
10. Now add the garam masala powder and a pinch of salt for seasoning. 
11. Mix and simmer for 2-3 mins. 
12. Garnish with 1-2 tbsp of fine chopped coriander leaves and serve.
13. Rest it for 20 mins before serving.
14. Serve with white rice.