Ingredients
1 Mackerel/Salmon/Tuna Tin Fish
1 large onion
2 green chili
3-4 pips of garlic
sprig of curry leaves
pandan leaf
1 inch piece of cinnamon
1 large tomato/tomato puree
1 tsp chili powder
1 tsp curry powder
1/2 tsp turmeric powder
1/4 tsp pepper powder
1/2 to 1 cup of coconut milk
salt to taste
oil
Method
Drain the can of tin fish directly into the sink outlet and keep the tap running so that your sink does not smell of fish. Keep the fish in the tin till needed.
Cut the onions and garlic finely and cut the pandan leaf into small pieces. Slice or slit the green chilis. Slice the tomatoes.
Warm the oil in a pan and add the curry and pandan leaves along with the piece of cinnamon and fry for 2 minutes. Then add the onions, Garlic, Green Chili and Tomato and fry for around 3 minutes. I used Tomato Puree instead. Then add the curry powder, chili powder, turmeric and pepper and keep mixing. If you are using tomatoes let the tomatoes soften and this should turn into a slight paste. Since I used tomato puree it was thicker.
Reduce the heat and pour in the coconut milk and leave to simmer. Then add salt. Lower your chunks of fish into the gravy, shake the saucepan from side to side a bit so that the fish is covered with the gravy. Cover and cook till gravy has slightly thickened. If you want more gravy add more coconut milk.
