Macchi Kadhi - Coconut Fish Curry

My absolute favorite when it comes to quick and easy seafood dishes. A must try!!

Method and Ingredients:

1/4 tsp mustard seeds
6 curry leaves
1 medium onion, finely chopped
1 roma tomato, finely chopped
1 green chill (or two)
1/4 tsp turmeric powder
2 kokums (substitute tamarind)
4 tbsp coconut milk
1/4 to 1/2 tsp Madras curry powder (depending on how strong it is)
1/4 tsp each of cumin and coriander powder

1 filet of fish of your choice (flounder, catfish, tilapia) - Wash, pat dry, butterfly cut and season with salt, pinch of turmerc powder and red chilli powder.  Set aside.

1. Heat oil
2. When hot, add 1/4 tsp mustard seeds. Let them sputter.
3. Now add dash of asofoetida and 6 curry leaves. Make sure heat is on low. When the curry leaves appear crispy, add green chilli and chopped onions.  Mix and cook till translucent.
4. Add chopped tomato and mix well. Add the kokum or 1/4 tsp of tamarind and mix well.
5. Add 1/4 tsp turmeric powder, salt, Madras curry powder, 1/4 tsp each of cumn and coriander powder. Mix well and let cook covered for 5 minutes.
6. Mix the coconut milk with some water and stir well. Add to the onion paste. Stir constantly.
7. Now add the fish gently.  Do not stir the fish too much as it will flake easily.  Fish cooks very fast so about 4 minutes covered should be enough. However, stll do check for doneness. Fish should be white in the inside. 
8. Add chopped basil leaves and dash of fish sauce (both optional)

Serve with rice