Fish curry with a Mediterranean Twist

This fish recipe is similar to the consistency and taste of a stew.  Not much sour, the Mediterranean spice that has gone into the making is rosemary. The addition of coconut milk keeps the Kerala base of a fish curry. Tastes good with rice as well as bread.

the recipe

Fish fillets or flat soft fish (pearlspot or pomfret) - 8 pieces

Onion - 1

Ginger - 1 inch piece

Green chilly - 1

Pepper powder - 1 tsp

Oil - 2 tbsp + oil for frying

Rosemary - 1 tsp

Tomato - 2

Coconut Milk / Milk  - 1 cup

Salt - to taste

ingredients for the marinade

Lemon juice - 2 tbsp

Salt - to taste

Pepper powder - 1/4 tsp

Turmeric - 2 pinch

the method

Marinate the fish with the ingredients for the marinade for about ten minutes and shallow fry it.

In another pan heat 2 tbsp oil and stir in the onion. When translucent, add ginger and green chilly. Sauté for a minute and add the tomatoes. Stir till the tomatoes are soft. Add the rosemary and pepper powder and stir for ten seconds and then add the coconut milk / milk. Add salt and mix well. Add the fried fish pieces and simmer for ten minutes. Done.