Coconut Fish Curry

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Ingredients

• 3 – 4 pieces of fish (I like using mackerel or pomfret)
• 1 can coconut milk
• 1 small onion, thinly sliced
• 1 cup cherry tomatoes
• 1 tbsp curry powder
• 1 tsp red chili powder
• ½ tsp dried fenugreek
• 2 tbsp coconut oil
• salt, to taste

Directions

1. Heat coconut oil in a non-stick pan and fry onions till soft and transparent.
2. Add salt, red chili powder, curry powder and fry for a minute or two. Add in coconut milk, dried fenugreek and pieces, and cover cook for 15 – 20 minutes till is cooked through.
3. Add a little water if desired.
4. Add cherry tomatoes and let it cook for another 4 – 5 minutes till tomatoes become soft.
5. Serve with warm plain rice and fresh cucumber slices.

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