Fish in A Light Coconut Milk Curry Recipe

Ingredients:
Fish (pomfret/ seer/ black pomfret) - 500 gms, sliced
Coconut - 2 cups, grated
Warm water - 1 ½1/2 cups
Turmeric Powder - 1/2 tsp
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tbsp
Uncooked Rice - 1 tsp, washed
Garlic - 1 tsp, chopped
Onion - 1/2, small, chopped
Green Chillies - 1, chopped plus 2, slit
Vegetable Oil - 2 tbsp
Onion - 1, Medium, finely sliced
Sugar - 1/4 tsp
Vinegar - 1 tbsp

Method:
1. Wash the fish, apply 1 tsp salt and keep aside.
2. Grind the coconut with 1/2 cup warm water, turmeric powder, cumin seeds, coriander seeds, uncooked rice, garlic, onion and 1 chopped green chilli to extract thick, spicy coconut milk.
3. Grind the coconut again with 1 cup warm water to extract thin, spicy coconut milk.
4. Keep separate. Heat the oil in a pan.
5. Add the onion and saute for 3 minutes till soft.
6. Add the thin coconut milk, salt, and sugar.
7. Cook partially covered for 10 minutes.
8. Add the fish and slit green chillies and cook for 5 minutes till done.
9. Shake the pan to mix. Do not stir.
10. Add the vinegar and thick coconut milk and cook on low heat for 2 minutes, shaking the pan occasionally.
11. Do not let the mixture boil. Adjust seasoning.
12. Remove from heat.
13. Serve hot with steamed rice.