Fish in Coconut Milk Gravy (Meen Thikathiyathu)

Karimeen (pearl spot) cooked with raw mangoes and coconut milk (karimeen thikathiyathu) was a favourite dish back home. Ideally this recipe requires pearl spots and fresh sour mangoes. Since fresh pearl spots are not available here in US, I substituted it with tilapia fillets and tomatoes instead of mangoes. You could also use tomatillos.

INGREDIENTS:

• Tilapia fillets - 1 lb (cut into pieces)


• Onion - 1 medium (cut lengthwise)


• Ginger - 1-1 1/2 inch (thinly sliced)


• Garlic - 2-3 big cloves (thinly cut)


• Tomato - 1 medium(thinly sliced)


• Green chillies - 5-6 (slit lengthwise)


• Coconut milk - 1 can or Coc. milk powder4-5 tbsp


• Corriander powder -3tsp


• Turmeric powder -1/2 tsp


• Red chilli powder -1tsp


• Salt


• Curry leaves


• Vinegar (optional)


• Oil


• water

METHOD:

• In a hot pan heat 2-3 tbsp of oil.


• Splutter mustard seeds, saute onions, ginger, garlic, curry leaves and green chillies until the onions are light brown in colour.


• Reduce the flame, put all the powders stir for 2-3 minutes in low flame (so that you wont burn it).


• Add tomatoes, increase the flame saute for almost 5-6 minutes. (If you are adding mangoes you can add mangoes at this time)


• Pour 1 cup of water, put salt and bring it to boil.


• Once it starts boiling put the fish and let it boil for 6-8 minutes.


• Bring the heat to medium, pour coconut milk, mix it gently and cover the pan with a lid. Keep for 20 minutes.


• Check the salt and add vinegar (1 or 2 tsp for extra sourness if required).


• Serve hot with rice.

Suggestions:

Freshly squeezed coconut milk gives an authentic taste.
If using coconut milk powder make it a paste with minimum amount of water so that no lumps are formed and later on add more water.
Fresh ginger garlic can be substituted with ginger garlic paste.