• Add a few mustard seeds, cumin seeds, chopped onions, green chilli, freshly crushed ginger and garlic and curry leaves to the oil.
  • Mix and sauté the onions till soft and translucent.Do not brown the onions. Stir constantly until onions are transparent.
  • Add turmeric powder, black pepper powder and enough thin coconut milk to cover the ingredients in the pan.
  • Do not add the thick coconut milk yet, as it could curdle. Add fish and a pinch of salt.
  • Bring it to boil and immediately turn the heat down. Simmer gently for 6-7 minutes until cooked.
  • Add the quartered tomato. Do not add tomatoes at the beginning as they will cause the curry to curdle.
  • Finally, add the thick coconut milk and allow boiling for just 2 minutes on a slow flame.
  • Garnish with sliced tomatoes and serve with steamed Basmati rice.


  • Cardamom: 3 Nos.
  • Coconut Milk
  • Coriander Powder: 1 Tsp.
  • Curry Leaves: 2 Springs
  • Fennel Seeds (optional): a pinch
  • Fish-N-Fish (BASA): 1000 Grams
  • Garlic Cloves: 5 Nos.
  • Ginger: 1 No.
  • Green Chillies: 4 Nos.
  • Lime (optional): 1 No.
  • Coconut Oil: 2 Tbsp.
  • Onion: 1 No.
  • Pepper Powder: 1 Tsp.
  • Salt: As Per Taste
  • Turmeric Powder: ½ Tsp.
  • Tomatoes (optional)