Creamy and Rich, Mildly Spiced Fish Stew made with Coconut Milk, Tomatoes, Green chilies and Pepper... A Traditional Kerala Easter Dish...!
In a separate pan, add oil and heat on a medium flame. Add curry leaves, ginger, garlic and green chilies, sauté for a minute until its raw smell subsides.
• Addition of lemon juice is optional, but I highly recommend it. You can skip it and add a half of a chopped tomato for the extra tanginess.
• Fishes like tilapia, pompano, salmon, king fish, pomfret, red snapper, pearl spot can be used.
• Adjust the spiciness of the curry according to your taste by reducing green chilies.
• Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.