EASY Fish Curry with coconut

Ingredients

• 1 pound halibut or catfish boneless skinles fillet
• 1 tablespoon lemon juice
• 1 tomato cut into 4 pieces
• 1 small red onion roughly chopped
• 4 tablespoons fresh grated coconut
• ½ inch ginger peeled and chopped
• 4 garlic cloves
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ¼ teaspoon ground turmeric
• 2 teaspoon Kashmiri red chili powder
• 1 teaspoon kosher salt
• ½ cup water

Steps

1. Wash and drain the fish. Cut into 2-inch cubes and apply 1 tablespoon of lemon juice.
2. Puree onion, tomatoes, coconut, ginger, and garlic to a fine paste.
3. Heat oil in a medium pan. Add mustard seeds and once they start to splutter carefully add the onion and tomato puree.
4. Add turmeric and red chili powder and cook on medium heat for 5 minutes until the oil starts to separate stirring occasionally.
5. Drain any water/lemon juice from the fish and add the fish to the pan.
6. Add salt, water and gently mix together the sauce and the fish. Cook covered on medium heat for 5 mins. For thicker fish cook up to 10 mins. Add more water if needed to bring the gravy to your desired consistency.
7. Serve with Hot Basmati rice and lime wedges.