Ingredients

• 2 pounds of fish fillets (haddock, cod, or salmon)
• 1 cup thinly sliced onion
• 3 Tbsp vegetable oil
• 2+ tsp sliced garlic
• 2+ tsp sliced ginger
• 2 green chilies (serrano , jalapeño) split lengthwise
• 10 curry leaves OR 2 bay leaves

• Masala (spice mixture)
  • 3 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/8 tsp ground tumeric
  • 1/8 tsp ground red pepper (cayenne)
  • 1/8 tsp ground ground black pepper

• 1/2 cup coconut unsweetened milk
• 1/4 cup water
• 2 1/2 tsp white vinegar OR juice of 1/2 fresh lime
• 1 Tbsp salt
• 1/4 cup coconut unsweetened milk

Instructions

1. Cut fish fillets crosswise into 2 inch strips. set aside
2. in a large frying pan over medium-high heat, fry onion in oil until the edges are nicely browned
3. Add garlic, ginger, curry leaves, and stir for about 1 min to allow the flavors to blend.
4. Add masala and 3 Tbsp of water.
5. Add 1/2 cup of coconut milk, 1/4 cup of water, vinegar, and salt then cook for 2 minutes.
6. Add fish in a single layer (not stacked) and reduce heat to medium and simmer for about 10 min – swirling the sauce every few minutes to move the sauce around
7. Add 1/4 cup coconut milk and swirl to distribute.
8. Turn the heat back up to medium-high. As soon as the sauce begins to boil remove from heat