Ingredients
· 2 medium-sized black pomfret, cut each into halves
· ½ tsp fenugreek
· 1 onion, sliced
· 2 stalks curry leaves
· 1 stalk lemongrass, bruised
· 2 cups coconut milk
· 5-6 dried chillies, cut into sections
· 3 red chillies, halved
· 2 tomatoes, halved
· 4-5 tbsp oil
· Spices – ground and combined
· 2 cloves garlic
· 3 shallots
· 2.5cm ginger
· ¼ tsp turmeric powder
· 1 tsp cumin powder
· 1 tsp coriander powder
· 1 tsp ground white pepper
Seasoning
· Salt and sugar to taste
· Lime juice to taste
· Deep-fry fish slices until golden. Dish out and leave aside.
Method
Heat oil in claypot. Put fenugreek, curry leaves and onion until fragrant. Add ground spice ingredients and lemongrass and continue to fry until aromatic.
Pour in coconut milk. Stir until mixture starts to boil. Add dried chillies, chillies and tomatoes.
Put in fish and close the claypot. Allow to simmer for 10 minutes over a gentle low heat.
Adjust with seasoning to taste. Dish out to serve.
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