Kerala style Fish curry with coconut milk using Salmon

Fish Curry : Kerala style

INGREDIENTS

• 
  
• 
  
• Fish (I used whiting fillet frozen as its suitable for gravy) - 1 lb
• Onion - 1 small, sliced
• 
  
•  ginger & garlic paste- 1 tbsp, each
• Green Chilly - 2-3, slit lengthwise
• Chilli powder - 1 tbsp
• Coriander powder - 1 tbspn
• Turmeric powder - ½ tspn
• Fenugreek powder [or seeds] - ½ tspn
• Tamarind paste : 1 Tablespoon
• 
  
• Coconut milk : 1can
• Salt
• Curry leaves

METHOD:

1. Heat oil in a  deep pan. Add  ginger & garlic paste and saute. Add small onion, onion, green chilli and stir. When the onion starts to brown add the masala powders. Cook this on low flame for 2-3 mins or till oil starts appearing.
2. Add tamarind and salt. Add half can coconut milk and bring it to a boil. Reduce flame to the lowest and add cleaned fish pieces. Cook till the fish pieces are done, it will take around 20 - 25 mins on low flame. Add remaining coconut milk and rotate the pan. Cook on low flame for 5-7 mins. Remove from fire.
3. The curry should be rested for sometime to help the flavors settle. It is ideal to make it one day in advance. It keeps well in the fridge for 2-3 days.

Serving suggestion:  Best with plain rice.

Garnish : Fresh parsely leaves .