Serves: 4
Total Calories: 419
1. Prepare the coconut milk. In a blender or a food processor, blend together the garlic, curry leaves, green chili peppers, cumin, coriander, turmeric, asafoetida, salt, and 1/4 cup coconut milk to make a smooth paste.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the pearl onions, stirring, until golden, about 4 minutes. Add the garlic-coconut milk paste and cook over medium heat until fragrant and golden, 5 minutes.
3. Add the fish and cook, turning once, about 2 minutes per side, then add the remaining 1/4 cup coconut milk and the cilantro and cook until the oil separates to the sides, about 2 minutes.
4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is thick and the fish is tender but not breaking apart, about 5 minutes.
5. Transfer to a serving dish, cover with another dish, and keep warm. To the same pan, add the tomatoes and cook, stirring, until softened, about 2 minutes. Spread evenly over the cooked fish as a garnish. Serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cochin Masala Fish with Pearl Onions recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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