-
1
Wash the white fish and cut into bite sized pieces.
-
2
Remove the bones thoroughly.
-
3
I used cod this time, but it was also delicious when I tried with salmon.
-
4
Wipe off moisture on the white fish with a paper towel, and mix it together with the ingredients.
-
5
Wrap in plastic wrap, and let it sit in the refrigerator for about 30 minutes.
-
6
It's also okay to let it sit overnight.
-
7
Mince the onion, garlic, and ginger.
-
8
For those who like spicy foods, vertically slice the chili pepper in half, and remove the seeds.
-
9
Prepare the ingredients from on paper.
-
10
That way, you toss them all into a frying pan at once.
-
11
Open up the shells of the cardamom by pressing them with the side of a knife.
-
12
In a deep frying pan, add 2 tablespoons of cooking oil (not listed) and heat over low heat.
-
13
Add the ingredients from Step 5.
-
14
If you have mustard seeds at hand, add 1/2 teaspoon, but the flavor is the same even without it.
-
15
Once it becomes fragrant, add the chili pepper if you like it spicy.
-
16
You can also use 1/2 teaspoon of cayenne pepper as a substitute for chili pepper.
-
17
Add garlic and ginger, and stir fry over medium heat until they both turn light brown.
-
18
Once the garlic and ginger turn light brown, add the onion and stir fry until it turns translucent.
-
19
This will take up to about 5-10 minutes.
-
20
The room will warm up in the meantime.
-
21
Add all the coconut milk.
-
22
Bring it to a boil, stirring well with the onion (If you have asparagus and tomatoes in your fridge, it'll also be delicious if you add them at this point.)
-
23
Once it starts to boil, add the white fish resting in the refrigerator, bring it to a boil one more time, then turn it down to low heat.
-
24
Cover with a lid and simmer slowly for about 10 minutes.
-
25
To prevent the bottom of the pan from burning, gently stir the mixture occasionally so the fish won't fall apart.
-
26
Once you make sure the fish is cooked through, stir in a teaspoon of salt and 1/2 teaspoon of sugar (not listed).
-
27
Taste again and add more salt if needed.
-
28
Garnish with cilantro, and it's done.
-
29
Please eat hot.
-
30
It's also good to squeeze a little bit of lemon if you like.
-
31
This curry goes well with dal, an Indian salad, and white rice.
