COCHIN MASALA FISH WITH PEARL ONIONS

Cochin Masala Fish with Pearl Onions image

Number Of Ingredients 15

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1/2 cup Coconut Milk (or store-bought)
3 cloves fresh garlic (large), peeled
20 leaves fresh curry
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1/2 teaspoon salt, or to taste
1 tablespoon coconut oil or peanut oil
15 to 20 pearl onions, peeled
1 1/2 pounds firm white fish fillets, such as sea bass or halibut, about 3/4-inch thick, cut into 2-inch pieces
1/2 cup finely chopped fresh cilantro, including soft stems
1 to 2 cup water
1 cup coarsely chopped tomato

Steps:

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.

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