Ingredients
- 2 pounds of Rockfish or another firm white fish , cut into large chunks
- 1 teaspoon salt
- ¼ teaspoon turmeric
To make Curry:
- 2 tablespoons coconut oil
- 2 medium red onions thinly sliced
- 12 pearl onions cut in half
- 40 small curry leaves divided
- 2 Serrano peppers slit but intact
- ½ inch knob ginger minced
- 1 teaspoon freshly ground black peppercorns
- 1 teaspoon salt adjust to taste
- ½ teaspoon turmeric
- 1 ½ cans of coconut milk full-fat, divided
- ¼ cup water
- 1 teaspoon apple cider vinegar
- Optional garnish: cashews sauteed in coconut oil or ghee
Instructions
- Marinate fish with salt and turmeric. Set aside for now.
- Melt coconut oil in a sauté pan over medium heat, then saute the onions, pearl onions, 20 curry leaves, Serrano peppers. Sauté for 15 minutes, or until the onions turn brown.
- Add the ginger and spices (black pepper, salt, turmeric). Stir-fry for 2 minutes. Remove half of this mixture and set aside for garnish.
- Add the fish, 1 can of coconut milk, ¼ cup of water and the remaining curry leaves. Cook for 2 minutes, then cover the pan with a lid and cook for 5 minutes.
- Add the remaining ½ can of coconut milk and the apple cider vinegar to the pan. Continue cooking until the fish is done.
- Garnish with the onion mixture that you set aside earlier, then serve.
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