My Mom would always tell us how fish is supposed to be good for the brain. Doctors and scientists themselves, have said so. But I never complained! I’ve always loved fish, especially the spicy curries and fried dishes that Mom makes so well.
Growing up, we had fish on the menu atleast once every week. Once I left home to live in the real world, I only ate it when I would come home for vacations once a year. The reason for this is that I don’t like eating fish other than what my Mom cooks. Adding to that, I also cannot stand the sight of cleaning raw fish. So to complicate things, I only cook canned fish like Tuna, Sardines or Mackerel; which makes me miss my all-time favourites like Promfret all the more!
But everytime I crave for the delicious taste of home-cooked fish curry, I open up a can of Sardines or Mackerel, ann the result is as close to Mom’s specials as it can get. Brings me one step closer to the taste of home!
Coconut Fish Curry
3-4 pieces of fish (I like using Mackerel or Promfret)
1 can coconut milk
1 small onion, thinly sliced
1 cup cherry tomatoes
1 tbsp curry powder
1 tsp red chili powder
1/2 tsp dried fenugreek
2 tbsp cooking oil
salt, to taste
Heat oil in a non-stick pan and fry onions till soft and transparent.
Add salt, red chili powder, curry powder and fry for a minute or two. Add in coconut milk, dried fenugreek and fish pieces, and cover cook for 15-20 minutes till fish is cooked through.
Add a little water if desired.
Add cherry tomatoes and let it cook for another 4-5 minutes till tomatoes become soft.
Serve with warm plain rice and fresh cucumber slices.