The cold and snow outside made me crave something warm and spicy!! This simple and easy to make curry has the right flavor balance of heat from the chillies, tang from the lemon and the aroma from mint makes this the ideal recipe.

INGREDIENTS

Cat Fish-1 1/2 lbs ( can use any variety of fish)

Fresh mint leaves-1/4 cup finely chopped

Onion-1/2 cup thinly sliced

Garlic-6 cloves sliced

Green Chills-8 Sliced length wise

Curry Leaves-2 sprigs

Clove Powder-1 pinch

Coconut Oil-1+ 1 teaspoon

Fresh Coconut Milk- 1 cup

Water-1/2 cup

Salt- to taste

METHOD

Wash the fish pieces and pat them dry. Add salt and lemon juice and mix well to coat all the pieces and let it marinate for 30mins in the refrigerator.

Take a wide shallow pan and add 1 teaspoon of coconut oil, once the oil is hot add the marinated fish pieces one by one and shallow fry it for 3 minutes on each side or cook until the fish turns golden brown on each side and remove from the pan and keep aside.

To the same pan ( don’t discard the bits of fish in the pan,it adds flavor) add another teaspoon of coconut oil. Now add green chillies, sliced garlic, curry leaves and sauté till the garlic is slightly golden. Now add the onions to the pan and cook till they are translucent, add the finely chopped mint and Clove powder and mix well. Add some salt ( remember you have already added salt to the fish pieces, so just add as needed) and half cup of water and let it come to a boil. Now add the coconut milk and let it simmer for  two minutes. Turn the flame to low and carefully arrange the shallow fried fish pieces side by side ( make sure they won’t overlap) and let it cook on low flame for 4-6 minutes. Turn off heat and squeeze in the lemon juice.

Serve hot with cooked rice/ quinoa.