This is a yummy dish even for those a little shy of fish. I’ve made this recipe so often that I have forgotten where it came from. It could have been Better Homes and Gardens. It also goes well with Coconut and Cashew Rice.
Ingredients: [‘vegetable oil’, ‘onion’, ‘garlic cloves’, ‘ginger’, ‘green chilies’, ‘turmeric’, ‘coconut milk’, ‘cardamom pods’, ‘whole cloves’, ‘cinnamon stick’, ‘curry leaves’, ‘salt’, ‘black pepper’, ‘boneless white fish’, ‘coriander’]
Quantity of Ingredients: [“2 tablespoons vegetable oil”,”1 large onion”,”3 garlic cloves”,”3 cm ginger”,”2 large green chilies”,”1/2 teaspoon turmeric”,”400 ml coconut milk”,”6 cardamom pods”,”3 whole cloves”,”1 cinnamon stick”,”6 curry leaves”,”2 teaspoons salt”,”1 tablespoon black pepper”,”1 kg thick boneless white fish”,”1/3 cup roughly chopped coriander”]
Number of Servings: 4
Steps: [‘Heat oil in pan.’, ‘Add onions and cook for 1-2 minutes.’, ‘Then add garlic, ginger chili and turmeric and cook for a further 1-2 minutes, stirring all the time.’, ‘Stir in coconut milk, cardamom pods, cloves, cinnamon stick, curry leaves, salt and pepper and bring to boil.’, ‘Add fish and simmer for 5 minutes or until the fish is cooked.’, ‘Serve fish on banana leaves, spoon over sauce.’]