Quick Fish Curry

My daughter and I love Fish and we can eat it in any form (except in raw sushi).  This curry is a quick and easy fix for dinner or lunch without skimping on taste.

Ingredients:

• Fish - 2 pounds (I used Pompano. Any white fish like Pomfret, Tilapia, Catfish will do)
• Olive oil - 1/2 table spoon
• Mustard seeds - 1/2 tea spoon
• Curry leaves - about 8-10
• Methi Powder - 1/2 tea spoon
• Onion - 1/2 medium chopped
• Tomato - 15 ounces (1 used canned tomatoes in their own juice)
• Water - 25 ounces
• Coconut powder - 2 table spoons
• Cumin powder - 1/2 tea spoon
• Cinnamon powder - 1/2 tea spoon
• Coriander powder - 2 tea spoons
• Ginger paste - 1 tea spoon
• Garlic paste - 1 tea spoon
• Turmeric powder - 1/2 tea spoon
• Salt - 1 tea spoon (add per taste)
• Kokum juice - 1 table spoon (This can be substituted with Lemon/Lime juice)
• Cilantro - 1 table spoon finely chopped
• Green chillies - 2 slit in the middle
• Chili powder - 1/2 tea spoon (add per taste)

Method:

To a pan on medium heat, add the oil.  Let it heat and then add the mustard seeds.  Let it splatter.  Add curry leaves to this.  Add Onions and saute till they are translucent.  Add Tomatoes and water to this.  When the water comes to a boil, add all the other ingredients except the Green chillies, Chili powder and Fish.  Now add the Fish and cook for about 15 minutes covered.  Take some aside for non spicy version.  Add Chili powder and Green chilies.  The fish curry is ready to eat.  It tastes very good with plain white rice, brown rice, chapati or roti.

Note:

Kokum - This is a tangy, purple fruit grown in coastal regions of India.  My mother-in-law got me some unsweetened Kokum juice from Goa, India.  I have seen dried Kokum fruits in Indian grocers.  If you are using the dried fruit, use about 4 small pieces.  This is about 1/2 table spoon lightly packed.  If you have left overs, remove the Kokum pieces out of the curry before storing as they can get very sour and bitter if soaked for a very long time.