15-20fresh curry leaves or 10 fresh basil leaves, torn up
1mediumtomatochopped
1/8tspground turmeric
1/4-1/2tspcayenne pepper
1/2ccoconut milkfrom a well-shaken can
Instructions
Cut the fish crossways into as many pieces as there are diners. Sprinkle each piece lightly with 1/4 tsp of salt on both sides.
Put the oil in a frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the fennel seeds and the onions. Stir and fry on medium heat until the onions soften a bit, about 2-3 minutes. Add the garlic and curry leaves. Stir another minute. Now add the tomatoes, turmeric and cayenne. Stir a minute. Add 1/2 c water and 1/2 tsp salt. Stir and bring to a simmer.
Cover, turn heat to low, and cook gently for 10 minutes.
Put the fish into this sauce and cook on medum-low heat for 3-4 minutes or until one side of the fish turns opaque. Turn the fish pieces over. Add the coconut milk, stir the sauce gently, and bring to a simmer again on medium heat, spooning the sauce over the fish. When the fish turns opaque all the way through, it is done.