Fish Sothi

This mild coconut cream curry is one of our favorite curry and since I have some beautiful pieces of thread fin fish slices I decided to add to this already tasty curry. 
I really like the taste of the curry, the fish indeed took this curry to another level. I would definitely do this dish again. 

Firstly you need to season the fish slices with turmeric powder and salt. Gently fry the pieces till it is golden brown, remove and set aside.


A
3 tbs of oil
3 small shallots
2 sprig of curry leaves 
1/2 tsp black mustard seed

B
1 large ripe tomato - diced
10 biird's eye chilies - sliced 

C
Salt and pepper to taste
1/4 tsp turmeric powder
Half of the Seasoning cube (I use anchovies) 


250 ml of thick coconut cream
500 ml of water

In a pot, heat the oil and add the rest of the ingredients in A. Saute till the onions are golden brown.
Add B and stir.

Add half of the water and C. lower the heat and cook for 3 minutes till tomato is tender. 
Add rest of the water and coconut cream, keeping an eye not to let it boil too much.
Now add the fried fish gently and let it simmer for a minute.

                                   

Garnish with some coriander leaves and squeeze half a lime juice. Cover the pot. 

Enjoy...jue