A super simple recipe packed with a ton of flavor. This creamy coconutty curry is sure to impress with its mild touch of spices.Enjoy!!

Ingredients

Tilapia Fillet- 1 lb

Coconut Oil-1 tbsp

Green chilis-3 finely chopped

Curry Leaves- 1 sprig

Onions-1/2 cup chopped

Ginger- 1/2 tsp finely sliced

Garlic-1 tsp minced

Tomatoes-1/2 cup diced

Salt to taste

Turmeric Powder-1/4 tsp

Red Chili powder-1/2 tsp

White pepper powder-1/4 tsp

Cumin powder-1/4 tsp

Coconut Milk- 1/2 cup

Green Onions-2 tbsp chopped

Lemon Juice-1 tsp

Method

Cut the fish into big pieces, clean and rinse. Now add 1/2 tsp of salt and a pinch of turmeric and set aside to marinate.

Heat the coconut oil in a pan and add the green chilis and curry leaves and let it splutter.

Add the onions and sauté till translucent and then add sliced ginger and minced garlic to it and fry for 2 mins till the oil seperates.

Once the onions are soft add the tomatoes and fry till the tomatoes are completely cooked. Now, add salt and all the powders and fry for 2 minutes and add one cup of water and let it come to a boil.

Add the marinated fish pieces to the boiling curry mixture and let it simmer for 5 mins. Now, add the coconut milk and cook it on low flame for 3 more mins or till the fish is completely cooked. Turn off heat. Top it with chopped green onions and freshly squeezed lemon juice.

Serve it as an accompaniment with rice or chappathi.