Cinnamon flavored Fish curry

Its been a long time that i haven't been cooking much. Well the reason for it is nothing special, my job and my tiredness takes up a lot of my time, and i am hardly left with any more energy to enter the kitchen. the heat in kolkata was also killing!! And also life has been taking such unexpected turns, that i am hardly left with any zest for living.

But cooking can be theraputic at times, giving you company in those lonely nights, friendless rainy afternoons, that suddenly you are left with craving for more of such lonely me time, to devote solely for cooking. It was in one such night, that i made this South Indian fish curry. though i have never been a fan of South Indian food, but this is something i couldn't resist making.  Only because the ingrediants had been lying in my freezer for quite some time. Also it was a great lunch recipe. even my colleague who shared it with me, loved it.

While you can use any of the fish fillets you liked, i chose Basa. White farm fillets i think will go well with this dish. the recipe is easy and here it goes.

INGREDIANTS:

• Basa fish fillets  :  200 gm, cleaned and cut into bite sized pieces
• Grated Coconut  :  3-4 tbsp
• Curry Leaves      :  10-12 nos
• Green chillies     : 3-4, depending on your taste buds
• Ginger                 : 2 tsp
• Whole red chillies  : 3-4 nos
• Coconut Milk      : 150 gm (approx)
• Oil                      :  3 tsp
• Lemon juice        :  1 tbsp
• Mustard seeds     :  1 tsp
• Cinnnamon Powder: 1 tsp
• Black pepper powder: 1 tsp

METHOD:

• Wash the fish fillets and cut in small squarish pieces (because that reduces the cooking time)
• Marinate the fish with salt, pepper powder and lemon juice and keep aside for 15-20 mins.
  
  
  
  
• Make a paste of grated coconut, green chilli and ginger.  I had used mortar & pestle to make ths paste , you can do it according to your convinience.
  
• Heat oil in a pan. 
• Add ginger julianns, mustard seed and handful (10-12) of curry leaves. i had added two red chillies as well.
  
• Next add in the sliced onions and fry till translucent. I had chopped the onions finely, but the slicing it will look better.
• Add in the coconut paste, mix well, and add in the marinated fish pieces and give all of it a good stir.
• once the masala is cooks and it starts leaving the sides of the pan, add in the coconut milk,
  
• Adjust the seasoning, i had added a pinch of sugar as well.
• Lower the flame and cook for 5 mins.
• Add the cardamom powder before putting off the gas. This is what makes the dish different.
• Serve hot with rice. 
  

Now, is the confession time. The original recipe uses coconut oil, which i couldn't because i just hate it!!! Also i was alone at home, so no question of grating coconut, instead i had made the paste with Maggi dry coconut powder, which turned out to be as good as the original (that's what i would like to belief). Also instead of fresh coconut milk, since i am averse to so much of hard work these days, i had used packaged coconut milk.
One can omit the Cinnamon part, but for me that was kind of the focal point of this dish, incorporating flavours of the south. The interpretation can be many. But just remember, my influence is south Indian cuisine and only that. I know the importance of using fresh ingrediants, and also the delicate taste it imparts to the dish, so all those who wants can make this dish from scratch.

I hope to be back soon, very soon!!! hOPING FOR THE BEST TILL THEN....