Fish In Coconut Gravy - cooking recipe

Ingredients

1 kg butterfish (or Pomfret or your choice of skinless white fish)
2 large tomatoes
1 inch cinnamon stick (optional)
2 cardamom pods (optional)
10 whole red chilies
5 garlic cloves
1/4 teaspoon turmeric powder
5 green chilies, slit lengthwise
1 cup coconut milk
3 teaspoons lemon juice
2 sprigs curry leaves
1 inch piece ginger, chopped
2 tablespoons oil
1 tablespoon salt

Preparation

Julienne the onion. Keep aside.
Clean the fish, remove the skin, and cut into 1 inch pieces.
Pour the oil into the pan. Heat on medium.
Saute the onion and green chilies for five minutes.
Meanwhile, crush the red chili with garlic with a mortar and pestle.
Add the crushed chili, garlic, and ginger.
Fry for ~3 minutes. Meanwhile, add turmeric, cardamom, and cinnamon stick (if desired).
Once the smell of chili emanates, add the coconut milk. Bring to a simmer.
Meanwhile, remove the curry leaves from stems, and add both.
Dice the tomatoes, reserving 3 slices for garnish. Keep aside.
Upon reaching a full simmer, add the fish and salt.
When the fish is nearly well cooked, add the diced tomato. Cook for 5 minutes more.
Add the lemon juice. Remove the cinnamon stick, cardamom pods, and curry leaf stems.
Transfer to serving dish. Cover.
Briefly pan fry 3 tomato slices for garnish.
Garnish with tomato slices.
Serve with rice.