Serves 4 | Ready in 30 mins

How to Make It

Step 1

In a blender, blend the onion, garlic, coconut, chile, and peppercorns, and set aside. Heat the oil in a wide, heavy-bottomed pan.

Step 2

Add the mustard seeds—once they start to pop, add the curry leaves, and cook for 30 secs; add the onion paste. Turn down the heat slightly, and cook for another 5 mins; add the turmeric, tomato, stock, and coconut milk. Simmer gently for another 10 mins. 


Step 3

Add the fish, and cook for 10 mins. Season and add a squeeze of lime.

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