Ingredients Jump to Instructions ↓

  1. 1/4 cup coconut oil

  2. 10 cloves garlic, chopped

  3. 2cm piece ginger, thinly sliced

  4. 3-4 small green chillies, chopped

  5. 2 red onions, sliced

  6. 1 sprig fresh curry leaves

  7. 1 tablespoon red chilli powder

  8. teaspoon ground turmeric

  9. 2 tablespoons ground coriander

  10. teaspoon crushed black pepper

  11. 3 cardamom pods

  12. 3 whole cloves

  13. 1 small cinnamon stick

  14. 2 tomatoes, chopped

  15. 1 tablespoon coconut vinegar

  16. cup water

  17. pinch salt

  18. 4 whole pearl spot fish, gutted and scored

Instructions Jump to Ingredients ↑

  1. Heat oil in a pan over medium heat and add garlic, ginger, chilli, onions and curry leaves.

  2. Cook gently for 5 minutes or until garlic is lightly golden and onion has become transparent. Stir in ground spices and mix well.

  3. Lightly crush cardamom pods, cloves and cinnamon in a mortar and add to curry; cook a further 1-2 minutes or until fragrant.

  4. Add tomatoes, vinegar and water and season with a good pinch of salt; simmer 2-3 minutes.

  5. Place fish onto the masala curry and cook, covered for 2-3 minutes.

  6. Turn over and cook a further 3 minutes or until fish is cooked. Add extra water if sauce is too dry. Serve fish with India Appam (rice noodles).


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