12 fillets red snapper or pomfret |
2 tablespoons coconut oil |
1 teaspoon mustard seeds |
8 cloves garlic, minced |
2 1/2 pieces ginger -- julienne |
6 medium green chiles -- slit lengthwise, deseeded and julienne |
150 gram onions -- sliced into rings |
1 teaspoon salt to taste |
24 pieces curry leaves |
3 medium tomatoes -- cut into 8 slices |
1/2 teaspoon turmeric powder |
1/2 cup coconut milk -- (third extract) |
3/4 cup coconut milk -- (second extract) |
3/4 cup coconut milk -- (first extract) |
1 tablespoon lemon juice |