This is a simple, tasty fish curry which uses very little spices or oil. While I like to prepare it in microwave but it can easily be prepared in a pan. What you need:
- 1/4 kg thinly sliced sear (=king mackarel = surmai) fish
- 4 garlic pods
- 1 green chilli
- a cup of coriander leaves
- 1/2 teaspoon jeera (=cumin) seeds
- 1/4 teaspoon black pepper powder
- 4 tablespoon coconut milk available in stores
- juice of 1/4 lime or 1 kukkum piece
- Water
- Salt
Take a flat microwavable vessel which you think can just accommodate all the pieces in a layer (don't put them yet). Grind or finely chop the garlic, chilli and coriander leaves. Keep 1/4 of the paste aside and put the rest of it in the vessel and pour enough water so that the liquid will cover fish pieces. Now add lime juice and black pepper powder followed by salt (approx. 2 tsp level) so that the liquid is on the saltier side. Put the fish now and microwave at 60% power for 13 min. Add the coconut milk and put for 2 more minutes. Now add the fresh paste that was kept aside.
It tastes very nice with plain rice. The curry is very watery and has a wonderful combination of mild tartness of lime, freshness of coriander leaves, sting of green chilli smoothened by the dash of coconut milk.
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