Poached Fish Fillets in Tomato Sauce

Poached Fish Fillets in Tomato Sauce: It’s Bengalis and the South Indians from Kerala who seem to equally share this love affair with cooking and serving fish in curry sauce. Here’s a fish curry variation served with a tangy tomato sauce.
Serves 4





Ingredients: 
  • ¼ cup of coconut oil
  • 1 cup thinly sliced shallots
  • 6 lengthwise slices fresh ginger, julienned into thin stripes
  • 4 large cloves garlic, cut into thin slivers
  • 12 to 15 fresh curry leaves
  • 4 to 5 green chilies, cut into thin slices
  • 2 large tomatoes, cored and cubed
  • ¼ cup distilled white vinegar
  • 1 ½ tsp ground red pepper such as cayenne or paprika
  • 1 ½ tsp kosher salt or to taste
  • 1 ½ IBS skinless fillets with the fish of your choice such as (halibut, salmon or similar)
Method:
1)  In a large skillet, heat the oil over medium-high heat. Add the shallots, ginger, and garlic and cook, stirring the vegetables until golden brown and caramelized, 8-10 minutes.
2)  Stir in the curry leaves and fresh chilies and cook stirring for 30 seconds. Then add the tomatoes, vinegar, ground chiles, and salt. Lower the heat and continue to cook uncovered, stirring occasionally, until the tomatoes start to break down 4-5 minutes.
3)  Add the fish fillets and spoon the sauce over to cover them. Cover the skillet and cook for 10 to 15 minutes.
4) Serve warm. Pairs well with – any variation of flatbreads or with steamed Basmati rice.
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